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Fast becoming as popular as salmon, trout has been a forgotten gem for two long. Discover how to cook this delicate freshwater fish.
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.
Available all year round.
Freshwater 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.
Trout are often sold and cooked whole, but a good fishmonger will be happy to fillet it for you. Try them grilled, pan-fried, baked or barbecued.