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Trout is a variety of fish found in freshwater and saltwater hailing from the Salmoninae subfamily of the family Salmonidae. Salmon is related to the same family as trout however contrasting to most trout, most salmon species live for most of their life in salt water. Trout are categorized as an oily fish. There are different kinds of trout, such as rainbow trout, brown trout, brook trout and tiger trout. Trouts may be prepared through different flavourful recipes across the world. Popular trout recipes include Venetian Trout, Pan Fried Whole Trout, Chinese Trout, Potted Trout and Stuffed Brook Trout.

History of Trout

The origin of trout recipes dates back to the pre-historic times when man learnt to catch fish. Upon the discovery of fire trouts were further cooked and then eaten.

Culinary Uses of the Trout

Trouts may be cooked through varied trout recipes across the world.Trout are fairly bony, although the flesh is normally regarded delicious. The flavour of the flesh is heavily influenced by the diet of the fish. Trout that feed on crustaceans are likely to be tastier than those feeding mainly on insect food. Brook trout are the variety of trout frequently prepared and enjoyed by fish-lovers, though all kinds of trouts are edible. Trouts can be marinated, grilled, fried, roasted, baked or toasted. They can be incorporated with other main dishes such as rice, pasta, noodles, etc.

Popular Trout Recipes

  • Venetian Trout is a classic trout recipe from Venice had as a side dish mostly.
  • Pan Fried Whole Trout is a trout recipe that involves frying of trout after coating in a mixture of cornmeal, flour and seasonings.
  • Chinese Trout is a delicious trout recipe from China had with soy sauce.
  • Potted Trout is a greatly palatable French recipe had as a side dish mostly.
  • Stuffed brook trout is a trout recipe that incorporates onions, mushrooms, spices and seasonings with butter and cream.

Cuisines Using Trout

Trout generally thrive in cool temperatures ranging between 10–16 °C, clear streams and lakes, even though many of the species have anatropous signs as well. They are spread naturally all over North America, Northern Asia and Europe. As a result the fish is made use of in cuisines in those regions including in American, Chinese, Irish, French, Italian, Thai, Indian, Indonesian, Swiss, etc.

Preferable Cooking Methods For Trout

Trout is easy and quick to cook. Cooking trout involves certain steps, viz :

  • Gutting the Fish - This involves removing the digestive tract of the trout.
  • Trimming the Fish - This involves rinsing, cleaning the fish and trimming its unwanted parts.
  • Butterflying Trout - This step is a way where the trout can be prepared in attractive fillets.

Having lean skin and minute scales, trout are devoid of scaling and are often cooked in full. Larger fillets of trout can be done using a sharp, thin knife. This can be done by making the trout lie on its side, inserting the knife behind the gills and cutting in a curve down to immediately above the backbone. Cutting must be continued parallel to the backbone up to the tail. the knife must be brought up at the tail to remove the fillet.

Trout can be cooked in different methods including baking, grilling, broiling, frying, poaching and steaming.

Trout can be prepared in simple ways as a Small Pan Fried Trout, Baked Trout or as a Grilled trout. The common ingredients needed in the preparation of trout include-regional sauces or seasonings, vegetables and other flavourings such as alcohol.

Nutritive Value of Trout

Trout is a great source of omega3 fatty acids that happen to be essential fatty acids, vitamin b3, vitamin b6, vitamin b12, phosphorous, and selenuim. It is also a great source of protein. The nutritive values in trout help in reducing the risk of heart disease, blod clots, hypertension, cancer, etc. Having trout augments the content of haemoglobin in the body. Farmed trout is commonly low in sodium and calories – and is also a rich source of whole protein and omega-3 fatty acids. A 31/2 oz. (98 g) portion of farmed trout yields about 40% of the daily protein necessity – though the elevated levels of omega-3 fatty acids can aid in lowering blood triglycerides and cholesterol levels, reduce risk of death from coronary and cardiovascular disease, decrease blood pressure and allay the pain of rheumatoid arthritis. Farmed trout also gives vital iron and B vitamins.

TroutBuying and Storing Tips

Quality trout is simple to identify. Fresh trout apparently smells fishy which indicates it is fresh. The eyes must seem intense and apparent, just about active. The colour of the gills must be reddish and the skin must be smeared with clear, slimy substance. Most fresh trout would be so slimy that they are hard to be held by the hand. Fresh trout flesh yields faintly pushed with a finger, then bounce back into shape. Trout must be kept cool on the trip from the catch point or market till house. It must never remain unrefrigerated for long.

For being stored, the trout must be removed from the packaging, rinsed below cold water, and pat dried with paper towels. Fish spoils when it settles in its own juices and placing it over a cake rack in a low pan packed with crushed ice avoids this. It must be covered with cling wrap or foil and put in the coldest area of the refrigerator. Trout stores fine this way for up to two days.

Well-covered, trouts can be frozen for up to two months in a refrigerator freezer section and three to four months in a deep-freezer. lined freezer paper must be used to wrap the trout firmly from head to tail with at least two films of paper. To thaw slowly, unwrap, the trout must be placed in pan, covered and left for 24 hours in the refrigerator. To thaw more quickly, the complete trout must be placed in a water-proof bag in a sink with cool running water, letting almost half an hour per pound. Fastest thawing of the trout can be done with the help of the defrost phase of the microwave.