Trout - Rainbow

A species which originates from the lakes and streams draining the Pacific slope - from Alaska to northern Baja Mexico, as well as the Pacific coastal stream of Asia. Rainbow trout has been successfully farmed for many years, is great value and always popular on spring and summer menus.

The name comes from the fish’s shimmering colours – from olive to bluish-greens, with a pinkish-red band along the side.

Ranging in size from 230g to 1kg, trout have a more subtle flavour than salmon and smaller flakes.

As well as portion sized whole fish and fillets, try ‘canoed’ fish or butterfly-cut fillets, which can be filled for great presentation. Trout fillets are also ideal for hot smoking.

There are many classic trout recipes, with a recent increasing trend to use stronger, spicier flavours.

Here are some of the latest recipes for this particular species of fish.

To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.

• Stuffed Trout and Purple Sprouting Broccoli
• Poached Trout Salad Niçoise
• Grey Mullet and Bacon Roll
• Seafood Chowder
• Trout Burgers