Trucha Patagónica

Trucha Patagónica or Patagonian trout is considered a delicacy in the Argentine and Chilean region of Patagonia, where the fish thrives in glacial lakes, rivers, and streams. Several trout species have been introduced to the area in the early 20th century, including sea-run brown trout (Salmo trutta), rainbow trout (Oncorhynchus mykiss), brook trout (Salvelinus fontinalis), and lake trout (Salvelinus namaycush).

Although it can be prepared in various ways, trout is traditionally cooked on the grill, a specialty known as trucha a la parilla. Other common ways to enjoy this fish include pan-fried or baked trout fillets, smoked trout (trucha ahumada), and trout combined with pasta or simmered in creamy sauces.

Typical accompaniments served with Patagonian trout include lemon slices, potato fries, sweet potatoes, rice, and fresh salads.