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Trout

Fish & seafood · Oily fish

Trout

Freshwater relative of salmon with delicate pink or white flesh; cooked whole or as quick-cooking fillets.

Also called: rainbow trout, trout fillet, ishkhan, sevan trout, kalmakhi

A kind of fish

1 recipe with it

Photo: Thomon, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Trout (most often farmed rainbow trout) is a medium-oily fish usually sold whole at around 300–500 g or as thin fillets. Flesh is white to pink depending on diet; sea or steelhead trout are larger and resemble salmon. It is milder and finer than salmon. Armenian ishkhan is a Lake Sevan trout.

How it’s used

  • Pan-fried with butter and almonds (trout amandine)
  • Whole grilled or baked with herbs
  • Hot-smoked trout
  • Armenian and Georgian stuffed or grilled trout

Characteristics

Taste
Mild, delicate and slightly nutty.
Texture
Fine and tender.
When cooked
Thin fillets cook in a few minutes; whole fish are done when the flesh lifts easily from the backbone.
Sold as
fresh, frozen, smoked
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Storage

Refrigerated. Keep cold and cook within a day or two.

Diet, allergens and safety

Contains Fish.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains fish, a common allergen.
  • Keep fish very cold (on ice or in the coldest part of the fridge) and cook within a day or two of buying; a strong ammonia or sour smell means it has spoiled. Cook to 63 °C (145 °F), when the flesh turns opaque and flakes.
  • Freshwater fish should be cooked through, not eaten raw.

Nutrition per 100 g

Energy
141 kcal
Protein
19.94 g
Carbohydrate
0 g
Fat
6.18 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Fish, trout, rainbow, farmed, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Salmon — Thin fillets 1:1; richer.
  • Sea bass — Whole or fillets 1:1.

Related ingredients

Recipes with trout

More oily fish