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Glossary

Trout

Trout

Pronounce it: trowt

Freshwater trout: 

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.

Availability

Available all year round.

Choose the best

reshwater fish generally have a more delicate flavour than seawater fish and should be cooked as soon as possible after being caught. 

Look for fish with bright, clear eyes and an aroma that isn't too fishy. Choose sustainable fish, check Marine Stewardship Council for details.

Prepare it

Trout are often sold and cooked whole, unfilleted, but a good fishmonger will be happy to fillet it for you. Try them grilled, pan-fried, baked or barbecued.

Alternatives

Try salmon.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

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