They like higher altitude lakes and streams, and prefer water temperature to be between 50 and 62 F (10 to 17 C), and a few degrees colder when mating.
They have bright gold on their backs and sides, and are a pale goldish white on their bellies. They lose their gold colour, though, at altitudes lower than 6,000 feet (1,800 metres.) They have a red band along their sides, which is more prominent on some fish than others, and 10 dark round spots along their sides as well running alone the band. The top fin is white-tipped.
They eat insects and small crustaceans.
The fish is considered both very attractive and tasty. When cooked, the flesh is firm and red, and the skin both loses its spots and turns a pale gold.
Golden Trout are probably native to the Sierra Nevada Mountains in California. They were designated the state fish of California in 1947.
They were introduced into Alberta, Canada in 1959.