Trucha, or trout in English, are found throughout the waters of Andean Peru but are not a native species. They were introduced from Canada to supplement the food supply and provide poor Andean communities with a much needed boost of protein in their diets.
Despite not being native, trout have not only survived, but thrived in many places across the country. It seems there’s not an Andean lake or river in which they were introduced where the trout aren’t doing well.
I haven’t visited Canada or tasted fresh Canadian trout, but the soft pink meat of a freshly fried Peruvian trucha is delicious. If you can eat one just seconds after being plucked from the water, all the better, as I found out in the Chillón valley.
Fish farms exist along the banks of many Andean rivers and lakes, mass breeding yet more of this tasty fish species. This one (see photo) in the Chillón valley is typical of those found on rivers. Using the river water itself to fill and filter various tanks for fish of various stages of development, costs are low and fish yield is high.