40 Gastronomy in Cyprus Troodos trout (Pestrofa Troodous) TheTroodos trout (Oncorhynchusmykiss) is a fresh-water cultivation, produced in hatcheries on the Troodos mountain range. History: Since 1960, because of the infertility of the soil of the mountainous area of Troodos, people in many surrounding villages turned to the rivers and dams of the area. This led to the development of trout farming. Since 1971, villages like Kakopetria, Platres and Foini have become a popular destination for both locals and tourists for the consumption/purchase of trout. Farming method: Trout farming is carried out in reservoirs with spring water from the Troodos region. Its production, directly related to weather conditions (especially temperature and rainfall), is carried out throughout the year. Gastronomy: The trout of Troodos is often cooked on the grill or in the oven. Of late, it is also used as the main ingredient in various recipes.
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