Now that researchers in Australia have discovered that hatchery trout can be raised in the ocean – with a growth rate three times faster than freshwater, we can all rejoice …

“For trout to reach 2 kg in fresh water would take about two years, but in salt water it is only eight months,” he noted. “If the trout is grown in salt water it is a better tasting animal with better quality flesh.”

-via Fis.com

As consumers, we’re no longer eating pale and flaccid under the guise of trout. They claim the resultant fish has better texture and color, and therefore tastes better.

Now it’ll be pale, flaccid, and salty. Woot.

The inevitable escapees will make a bee line for the local creeks as everything swimming nearby is three times bigger and has sharp teeth, causing a flurry of activity in most of the long dormant tailwaters. All those former steelhead rivers now home to the “steelarsed trout” which lack the muscle mass to heave their bulk past the first pool.

As most of the steelhead water in California is limited to the first bridge, anything above being off limits, they’ll be a silver horde of half-pounders milling about snapping at the brightly colored, intent on building the muscle tone to move upriver …

With us fishermen insisting on being their personal trainer.