Trout

Did You Know: 

The rainbow trout is a member of the salmon family. Idaho accounts for 70 percent of the rainbow trout raised in the United States. While trout fishing is a favorite activity of anglers, all rainbow trout sold domestically are farmed, either in concrete raceways or earthen ponds. Farm-raised fish reach their market size (8 to 10 ounces) in 8 to 12 months.

Common Names: 
Rainbow Trout
Scientific Name: 
Oncorhynchus Mykiss
Seasonal Availability: 
Year-Round
Global Supply: 
Primary Product Forms
Fresh: 
Whole, Dressed, Boned (head on/headless), Fillets
Frozen: 
Dressed, Boned (head on/headless), Fillets
Value-Added: 
Breaded, Stuffed, Smoked
Locations: 
Argentina, Canada, Chile, Europe, Japan, South Africa, United States
Product Profile
Flavor: 
Texture: 
Nutritional Facts: 
Cooking Tips: 

Talk about convenient: most rainbow trout are just the right size for individual servings. Trout can be cooked with minimal preparation, and is often served with the head on. Its taste is very delicate, and should not be overpowered with strong sauces or heavy seasoning. A little butter, lemon and parsley will bring out the delicate flavor of this fish.

Cooking Methods: 
  • Bake
  • Boil
  • Broil
  • Fry
  • Grill
  • Poach
  • Raw
  • Saute
  • Smoke
  • Steam

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Products

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