photo by Mark WeeksA firm-textured fish with a medium to high fat content, most trout are freshwater fish, though some live in salt water. Trout belong to the same family as salmon and whitefish, and there are many trout varieties. Probably the best known species is rainbow trout, which can grow to fifty pounds, but are commonly raised commercially to 8 ounces (steelhead or salmon trout are a popular subspecies of rainbow. Brook or speckled trout are small and regarded as the most flavorful. Gray, silver, spotted and white trout are common salt water species, generally only available on the East Coast.
Season: available year-round
How to select: Usually available whole or in fillets, fresh or frozen; as well as, canned smoked and kippered.
How to prepare: Commonly fried, but can also be bake, broiled, grilled, poached, roasted, sauted, seared or steamed. Whole trout is often stuffed before cooking.
Matches well with: almonds, anchovies, bacon, butter, capers, chervil, chiles, chives, cream, garlic, horseradish, lemon, mushrooms, parsley, pears, pepper, Pernod, port, scallions, sorrel, Tabasco sauce, tomatoes, vinegar, white wine