Trout scientists have identified at least 14 different subspecies of cutthroat trout, living in different parts of western North America. Some on the far west coast, though, may come into fresh water only to spawn in the spring, and live the rest of the year salt water of the Pacific Ocean.
They can breed with rainbow trout.
In lakes, they can weigh up to 8 pounds (3 1/2 kg), be 24 to 28 inches (60 to 70 cm) long, and live up to 12 years.
They have greenish backs and sides with black spots, and red on bottom of their mouths.
The flesh is orangey-red when cooked and has very good flavour.
Recommended cooking methods include baking, frying and smoking.
Native to the western half of North America.