Farmed rainbow trout has pretty, spotty skin with a rainbow sheen, and is most the most widely available variety in Britain. It is relatively inexpensive with a sweet, succulent flesh that is fantastic grilled or poached and served with a large dollop of mayonnaise.
Brown trout is harder to come by, make friends with a fisherman so you can experience the creamy meaty texture, and succulent white flesh.
How do I get Trout ready to use?
Trout are often sold and cooked whole, unfilleted, but a good fishmonger will be happy to fillet it for you.
What about keeping Trout?
Refrigerate in an airtight container and use within 24 hours. Trout can be frozen for up three months, but must be defrosted thoroughly before use.
Farmed rainbow trout has pretty, spotty skin with a rainbow sheen, and is most the most widely available variety in Britain. It is relatively inexpensive with a sweet, succulent flesh that is fantastic grilled or poached and served with a large dollop of mayonnaise.
Brown trout is harder to come by, make friends with a fisherman so you can experience the creamy meaty texture, and succulent white flesh. 