Cookbook:Trout
| Trout | |
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Seafood
Trout is a family of fresh water game fish related to salmon, found naturally in Europe, North America, and northern Asia, and as an introduced species around the world. The North American Rainbow Trout is now farm raised to provide a large portion of the trout found on the market.
Trout is a bony fish with a mild flavor and a firm texture. It is fairly interchangeable with salmon. The most common ways to prepare trout are pan frying, broiling, smoking, and grilling, but trout can be prepared by a variety of methods.
When purchasing fish, freshness is important. The fish should not have a fishy smell, which actually comes from bacteria decomposing the fish. If purchasing whole fish, the eyes should be clear.
Farm raised Rainbow Trout is listed as a "Best Choice" by the Monterey Bay Aquarium's Seafood Watch Program.