Trout meat is healthy and nutritious product which plays an important role in proper nutrition of people and a rich source of unsaturated fatty acids. The meat of the waterfront is easily digestible causing less strain on the digestive organs. This is due to the lack of collagen and elastin and the presence of tight muscle fibers in meat. Nutritionists recommend taking fish at least 3 times a week.

The meat of the trout is an important source of macro and micro elements in human nutrition. Trout are a rich source of protein (needed for normal growth and development), an excellent source of P and Se also the vitamins B12, B6, B1, A and niacin and pantothenic acid. The flesh of trout contains certain amounts of Fe, Ca, Mg, Zn and Cu, and vitamin B2, and vitamin C.