As well as being low in sodium and naturally low in calories, trout is high in Omega-3 fatty acids, which have been proven to lower blood triglycerides and cholesterol levels, reduces the risk of coronary and cardiovascular disease, reduce blood pressure and relieve the pain of rheumatoid arthritis. If you couple the health attributes of fish and seafood, with its increased availability and variety, its no surprise that its popularity has increased in past years.
Trout conjures up the images of mountain streams and campfires, plus fine dinning. With its special delicate flavour, trout is delicious on its own, or it can be enhanced by the addition of sauces and stuffings. It is easily handled and most dishes are quick and easy to prepare, this short cooking time helps to accommodate busy schedules and means less time spent in the kitchen and more time with your dinner guests.
When buying fresh trout, the fish should be glistening, flawless and clean smelling. The flesh should be firm and spring back when pressed. When buying whole trout; look for bright red gills and a shiny skin. Store the fish in the coldest part of the refrigerator, as close to 32F as possible and use within two days of purchasing.
One of the most appealing characteristics of trout is the variety of ways it can be cooked, including baking, grilling, poaching or deep frying. For the best results, never overcook trout, ideally it should be moist and fork tender.
Strong flavoured oils can be overpowering to the delicate taste of trout, the best oils to use in cooking are butter, peanut or corn oil. There are many recipes for trout that are easy and quick to prepare; so why not try out something a little different and enjoy a delicious trout with a glass of white wine? Nothing nicer!