Rainbow Trout Fillet
Oncorhynchus mykiss
Products (1)
| Product | Package | Origin |
|---|---|---|
| Chilled, fillet | 1 kg | Lithuania |
About rainbow trout
The rainbow trout (Oncorhynchus mykiss) is a fish of the salmon family (Salmonidae), native to the rivers of western North America and farmed in aquaculture worldwide. Its distinctive features are a pinkish-violet band running along its side and a back densely speckled with black spots. The flesh has a soft orange or pink colour, a fine grain and a pleasant, not overly pronounced flavour. The fillet is a boneless cut taken from both sides of the fish; it is easy to cook and suits both everyday and festive cooking.
Nutritional value
Trout fillet is a valuable source of complete protein and supplies the omega-3 fatty acids the body needs. The flesh is rich in vitamin B12, vitamin D and minerals — selenium, phosphorus and potassium. Compared with many other fish, trout has a moderate fat content, so the fillet stays juicy without being heavy.
Fishing seasonality
Farmed trout is consistently available on the market all year round. The fat content and texture of the flesh depend somewhat on the size of the fish and the farming conditions — larger specimens usually have a richer flavour. In fillet form, seasonality is less noticeable than when cooking the whole fish.
Culinary notes
Fillet of even thickness cooks quickly and evenly. It is ideal for pan-frying, oven-baking, grilling or steaming, as well as for smoking. The mild flavour pairs well with lemon, dill, butter, garlic and white wine. To preserve juiciness, it is best not to overcook it — the flesh is done when it flakes easily.
