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Trout
Trout
Excellent grilled or baked
Trout, belonging to the salmon family, is mainly distinguished from its cousins by the size and shape of its body. There are three types of trout: river, lake and rainbow trout – the latter being the most prized by gourmets. Trout are born in freshwater, where they spend the first five years of their lives. They then migrate to the open sea where they remain for another 5 years. Then they return up the rivers to spawn and thus close their life cycle. Nowadays, trout are reared in trout farms, where they are fattened faster, thus ensuring a consistent market supply.
Characteristics
Trout, unlike salmon, have no pigmentation as their diet does not include small crustaceans. However, depending on the species, trout can be just as fatty as salmon.
Choosing trout
Trout available on the market tend to come from fish farms, making it a delicious, inexpensive choice. Skin tone should appear bright silvery green. Trout have a gelatinous layer, so the “slimier” the fresher! Weight can vary from 200 grams to 450 grams, though in the wild they can reach up to 23 kg.
Uses
Excellent grilled or baked. There is a traditional "Navarre trout" recipe: simply stuff the trout with cured ham, coat with flour and fry in olive oil. Remove the bones and serve as ceviche, in tartare, etc..
Conservation and storage
Trout keeps well in the refrigerator for 3-4 days. For longer periods, the trout should be thoroughly cleaned and wrapped in cling film and then frozen.
Cleaning tip
Always use a dish towel or paper towel to handle the trout so they don’t slip out of your hands. Likewise, lay out the trout on a cloth to make cleaning easier.
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