Rainbow trout recipes
A popular freshwater fish with an oil-rich flesh, rainbow trout has a silvery skin with bright blue, green and pink highlights. It鈥檚 native to the USA, but is now farmed globally.
Buyer's guide
Fresh rainbow trout is widely available, either whole or as fillets. It is also sold both hot- and cold-smoked.
Preparation
Whole rainbow trout need the guts, head, gills and bitter tasting blood-line removed (the blood-line runs close to the backbone of the fish in the belly cavity). Do not discard the head until you鈥檝e removed the cheeks (or 鈥榩earls鈥�), which are good for eating. Fillets require pin-boning.
Rainbow trout has an earthy flavour, so pairs well with strong flavours such as lemon juice, garden herbs and butter. Classic recipes include Trout with almonds.