![]() However, as with all raw preparations, you should make sure that the fish is very fresh, ideally caught that day. Trout is excellent for ceviche – its oily flesh and subtle taste works very well with acidic marinades. Steaming is a particularly East Asian way of cooking trout so try serving with Asian vegetables and spices. Steaming trout will bring out the full flavour of the fish and help retain the moisture. An average fillet is about 100–150g which is ideal for pan-frying, poaching, steaming, grilling and cooking en papillote. When cooking a fillet of trout, make sure that it has been pin-boned. This helps the heat to penetrate the flesh which allows for even cooking. When cooking a whole trout, it is best to slash the thickest part of the fish a couple of times on each side. There is little better than a whole trout doused in olive oil and wrapped in foil with some smashed garlic, lemon juice and herbs before baking – and it’s a great option for the barbecue or grill, too. It also advises not eating sea trout during its breeding season, from November to March. ![]() The Good Fish Guide claims that ‘buying organic farmed trout is the best choice’. Trout is not considered endangered though certain stocks are under threat. Like salmon, farmed trout has a reputation for tasting bland compared to its wild cousins. ![]() Whilst brown trout is indigenous to the UK, the most commonly farmed trout on these shores is the rainbow trout which is native to the US. Sea trout feast on crustaceans and are deemed the most flavourful of all the species. Sea trout are brown trout that migrate – identified by their vivid pink flesh and considered a prized fish by anglers and chefs alike. The larger fish (1kg or more) are tastier. Rainbow trout has a slightly nutty, sweet flavour and tender flesh. Closely related to salmon, trout are mainly freshwater fish but there are different varieties such as sea trout which are salt-water dwellers, river trout which are freshwater fish and rainbow trout who hover somewhere between the two, spending a few years at sea before returning to fresh water to spawn.
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