Light pink flesh with a subtle flavour which is lean and white when cooked and easily flaked.
The North American rainbow trout was introduced into Europe at the end of the 19th Century. It grows quickly and is farmed extensively. In European waters, farmed fish rarely grow bigger than 22lb. It can be cooked whole or as fillets. Its very fine bones can be difficult to locate.
Cooked: Pan-fry, bake, grill, roast.
Preserved: Hot and cold smoked. Salted roe.
Flavour pairings: Classical French: white wine vinegar, butter, lemon, chives, almonds, hazelnuts.
Classic recipes: Trout with Serrano ham; trout in breadcrumbs; trout with almonds; truite au bleu; potted char.