November 2, 2016 — “A wild trout in its native habitat is a compact example of the Earth working well.” — Christopher Camuto
The brook trout (Salvelinus fontinalis) is a small, brilliantly colored freshwater fish native to clear, cold streams and rivers in the headwaters of the Bay watershed. It’s also the state fish of New York, Pennsylvania, Virginia and West Virginia.
Brook trout are recognized by their dark green back covered with lighter, worm-shaped markings. These markings, resembling the pattern created when the sun shines through rippled water, help to camouflage brook trout from predators such as larger fish and herons and even fly fishers. Bluish sides are sprinkled with yellow spots and red spots surrounded by blue halos. The brook trout’s fins are starkly edged in white, which again is unique among other common trout.
These fish thrive in clear, silt-free, well-shaded freshwater streams with numerous pools and a substrate made of mixed gravel, cobble and sand. Because brook trout are not tolerant of water temperatures above 75 degrees Fahrenheit, they are rarely found in developed areas.
Brook trout are not picky eaters and eat a wide variety of food. Opportunistic feeders, they will eat whatever they can find, including: aquatic insects, like mayflies, caddisflies and stoneflies; land insects that fall into the water, like ants and beetles; small crayfish; and even small fish and minnows, but only when they are easy to catch.