Rainbow Trout
Oncorhynchus mykiss
Products (3)
| Product | Package | Origin |
|---|---|---|
| Ungutted, chilled | 1 kg | Lithuania |
| Gutted, chilled, head-on | 1 kg | Lithuania |
| Ungutted, frozen | 1 kg | Lithuania |
About rainbow trout
Rainbow trout (Oncorhynchus mykiss) is a fish of the salmon family (Salmonidae), native to the rivers of the Pacific basin of North America. Thanks to its excellent farming qualities, it has spread throughout the world and become one of the most important aquaculture species. Its characteristic features are an iridescent pinkish-violet band running along the side and a body and fins densely speckled with black spots. The flesh ranges from light pink to deep orange, with a mild, not overly strong flavour.
Nutritional value
Rainbow trout is high in protein and contains omega-3 fatty acids (EPA and DHA), vitamin D, B vitamins (especially B12), selenium, phosphorus and potassium. It is a medium-fat fish.
Seasonality
As it is farmed in aquaculture, it is available all year round at consistent quality. Fat content and size depend on the farming conditions and water temperature. Trout raised in colder water often have a firmer texture.
Culinary notes
A versatile fish: suitable for oven-baking, grilling, pan-frying, steaming or smoking. Its mild flavour pairs well with lemon, dill, parsley, butter, garlic and white wine. The thin skin turns crisp when cooked. Fillets are cooked quickly so that the flesh stays succulent.
