Trout in TCM:

Explore the properties of Trout according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: hot

Channels: ST, LV, GB

Flavors: sour
Tonifies: qi, yang

Special Properties:
disperses cold

In terms of Traditional Chinese Medicine (TCM) Trout is known for its ability to tonify qi and yang. It also helps to expel cold.

In general the ancient Chinese medical texts cite that it enters the stomach, liver, and gallbladder. The flavor of Trout is sour, and it is considered to be hot in temperature.