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Order: Salmoniformes;
Family: Salmonidae;
Genus: Salmo;
Species and synonyms: Brown trout, Sea trout (Salmo trutta).

GBIF: Salmo trutta Linnaeus, 1758

Brown trout (lat. Salmo trutta) is an anadromous, lake, or river fish from the family Salmonidae, order Salmoniformes. The lake and river resident forms are called trout. The name "kumzha" (or kemzha) comes from the Sami languages (kuũdža, Kildin Sami: куввч), according to one version — through Finnish kumsi and Karelian kumša. The Black Sea brown trout (lat. Salmo trutta labrax) inhabits the basins of the Black and Azov Seas, forming two forms: anadromous (spawns in rivers, feeds in the sea) and resident (river trout, spends its entire life in the river). The size of the anadromous form averages 50 cm (rarely up to 75 cm, according to other data up to 110 cm and 24 kg, usually 3.6 kg); the resident form is smaller (up to 25 cm, up to 1 kg).

In the sea, the Black Sea brown trout feeds on fish and invertebrates (unlike Atlantic salmon, it also feeds during spawning migration in the river). In the river, there is less food — invertebrates, fish, flying insects. Spawning usually occurs in autumn (sometimes in January–March). Both anadromous and resident fish participate in spawning. The female lays eggs in pits on riffles and covers them with gravel (spawning mounds). The eggs develop at an almost constant temperature, with an incubation period of 44–45 days. The juveniles feed on amphipods, insect larvae (chironomids), and their adult forms. In the second year of life, some of the parr begin smoltification (preparation for life in saltwater) and downstream migration to the sea (from spring to autumn). The river period for anadromous fish can last up to 3 years. The offspring of anadromous and resident parents will include both resident and anadromous fish.

The anadromous form of the Black Sea brown trout is a valuable commercial species; trout (resident form) is a sport fishing object. The population has always been small (annual catch off the coast of Georgia about 90 centners). In recent decades, the stocks of the anadromous form have sharply declined due to unregulated fishing, hydroconstruction, pollution, and poaching; it is now rare everywhere. According to S. A. Kulyan, the population in Russian waters is maintained through artificial reproduction. The anadromous form of the Black Sea brown trout is listed in the Red Book of the Russian Federation (2001), the Red Book of Krasnodar Krai (1994), and the European Red List (IUCN, 1990).

In cooking, brown trout and trout are fried, baked (whole, in foil, in a sleeve, with vegetables, mushrooms, cheese), boiled (fish soup, soup, solyanka), stewed (in sour cream, cream, wine, tomato sauce), salted, marinated, smoked, and dried. They are used for cutlets, meatballs, patties, pâtés, salads, appetizers, and sandwiches. Trout is often used for sushi, sashimi, and rolls. The meat of brown trout and trout is tender, fatty, rich in protein, vitamins (A, D, E, B12, B6, B3, B5, B2, B1, B9, C), minerals (potassium, phosphorus, magnesium, calcium, sodium, iron, zinc, copper, manganese, selenium, iodine), antioxidants, and omega-3 fatty acids.