Trout
Trout is a member of the salmonidae family
which includes monkfish, lake char and of course salmon.
Originally from the North Atlantic West Coast, rainbow
trout is the most widespread species and the most
frequently farmed fish in the world.
The flesh is ivory white in grey trout,
char or lake char and pink to red in rainbow trout
and brook trout. All have a fragrant, delicate
taste.
The flesh of the trout is semi-fatty to fatty
depending on the species and, like salmon, trout
should be prepared as simply as possible to preserve its delicate
flavour.
Your METRO fishmonger offers a variety of different species of trout, fresh or frozen, whole or in steaks or fillets. You will also find smoked trout.
- Like salmon, any method can be used to cook trout, the simpler recipes being the most appreciated. Because of its oil-rich content, the true connoisseur prefers it grilled.
Click here for cooking methods and more useful tips and suggestions !
 Lettuce-wrapped whole trout |
 Citrus and Ginger Salmon Trout |
 Citrus salmon fillets |
 Baked Eggplant and Trout Fillets with Basil Sauce |
 Vegetable-Trout Rolls |
Depending on the time of year, trout's fat content varies: it is lowest in winter, after spawning and increases considerably from spring to fall.
For the weight-conscious, steaming, poaching or cooking in
parchment or foil would be the methods of choice.
Wild or farmed, trout is an excellent source of
omega-3 fatty acids, vitamin B12, and high-quality protein.
Trout also provides generous amounts of
phosphorus, magnesium, zinc, selenium and iron.
Fresh fish should be prepared as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh trout
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2 to 3 days
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4 to 6 months
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Cooked trout
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1 to 2 days
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