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In page Trout:

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Compared to other salmonids, trout are somewhat more bony, but the flesh is generally considered tasty, and the texture is often indistinguishable from that of salmon. The flavor of the flesh is heavily influenced by the diet of the fish. For example, trout that have been feeding on crustaceans tend to be more flavorful than those feeding primarily on insects and larvae. Because of their popularity, trout are often raised on fish farms and then stocked into heavily fished waters, in an effort to mask the effects of overfishing.[citation needed] Farmed trout are also sold commercially as seafood, although they are not saltwater fish. Trout meat is typically prepared the same way as salmon, often by smoking.[1]