Featured Specie: Rainbow Trout
We often get questions in the retail market about our different variety of fish, the flavor profiles, catch methods, sustainability concerns and cooking recommendations, and we absolutely love it! We love knowing that our customers are not only genuinely interested in our fresh seafood in the counter, but also what goes on long before that fish fillet enters our retail market. For some of you, you have been enjoying and learning about seafood for quite some time, but for most that walk through our doors, we find that seafood is a completely new experience for our customers and often intimating for them as well. If that is you, we are here to help you feel as comfortable as possible when it comes to learning, purchasing, preparing and cooking seafood!
In our effort to help you better understand seafood and the industry, we are going to work on providing additional specie information, recipes and industry updates throughout each month.
This week, we are going to start with Rainbow Trout!
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The
rainbow
trout
is
the
oldest
aquaculture
species
to
date,
and
is
an
industry
that
has
perfected
all
aspects
from
start
(egg)
to
finish
(your
plate!).
Our
trout
come
in
from
Clear
Springs
in
Idaho
where
they
are
raised
in
spring
water
fed
concrete
raceways.
The
trout
first
begin
their
lives
at
a
brood
station.
Once
fertilized,
the
eggs
are
incubated
and
then
shipped
to
the
farm.
Once
they
hatch,
the
fish
begin
their
growth
cycle
in
the
raceway
where
they
are
nurtured
and
monitored
for
18
months
before
harvest.
Here
the
fish
are
fed
with
the
highest
quality
ingredients
like
fish
oils,
plant
based
proteins,
vitamins
and
minerals
on
an
automated
feed
system
that
delivers
a
consistent
diet.
With
years
of
research
and
development
devoted
to
modern
technology
and
techniques,
the
trout
aquaculture
systems
have
been
perfects
and
reach
all
standards
to
give
them
a
Best
Choice
(Green)
Rating
with
Monterey
Bay’s
Seafood
Watch
Program.
Although
rainbow
trout
is
in
the
salmon
family,
there
are
big
differences
when
comes
to
appearance,
flavor
and
preparation
methods.
The
meat
is
mild
with
a
delicate,
nutty
flavor
and
the
texture
is
tender,
delicate
and
flaky
once
cooked.
Rainbow
trout
is
available
either
butterflied,
or
natural
filleted
and
are
boneless
for
ease
of
preparation!
Fillets
are
the
PERFECT
size
for
individual
portions
and
are
pretty
easy
to
prepare
as
well!
Rainbow
trout
is
delicate,
so
we
suggest
to
not
overpower
the
fillets
with
strong
flavors,
but
to
just
a
little
bit
of
butter,
lemon
and
herbs
to
bring
out
the
natural,
delicate
flavor.
Butterflied
trout
is
also
great
for
stuffing,
and
fillets
are
perfect
for
topping
salads,
smoking,
or
adding
to
a
soup/
chowder.
Cooking
suggestions
include
baking,
broiling,
grilling,
poaching,
steaming
or
smoking.
For a quick and easy trout recipe, follow below:
Easy Baked Butterfly Trout Fillets:
Ingredients:
- Olive oil
- 2 butterflied trout fillets
- 1 lemon, sliced
- 4 fresh parsley sprigs
- Salt and freshly ground black pepper
Directions:
- Heat the oven to 400 degrees F.
- -Cut two sheets of aluminum foil bigger than your opened butterflied fish.
- Lightly oil both sides of the trout fillets and place them skin side down individually on the foil. Season both sides with salt and pepper, to taste. Divide evenly and place the parsley sprigs and lemon slices down the middle of both fillets. (You can add butter should you want some additional flavor.)
- Fold up the foil by grabbing at the edges and folding together to seal the fillets within the foil.
- -Place each foil packet on a baking sheet and bake for 10-12 minutes, until the flesh is fully cooked and flakes apart with a fork.
- Place each packet on a plate and carefully open the foil. Slide the fillets on your plate and top each fillet with the remaining juices in the packet. You can add additional seasoning and fresh squeezed lemons if desired.
- Enjoy!
For an additional delicious option, we suggest our Crab Broiled Trout recipe that you can find on our website here!