With all the recent interest in Omega 3 fatty acids, fish has become known as a healing food. More and more people look to the oceans for a nourishing meal that builds health as well as pleases the palate. All this demand, combined with worldwide environmental problems has put a tremendous strain on the ocean's fisheries, so we are increasingly looking to freshwater fish like trout, and to aquaculture of this and other species to meet consumer needs.
Native people have consumed trout since time immemorial. Today, several varieties of trout can be found in grocery stores and specialty fish retailers, including steelhead and rainbow trout, both of which are farm-raised. Fish farming, or aquaculture, can cause serious environmental problems by spreading disease as well as wasting protein by inefficiently utilizing feed.
Fortunately, according to the Monterey Bay Aquarium, rainbow trout generally adapt well to farming, causing relatively few pollution problems, and efficiently turn feed protein into fish suitable for consumption. If you enjoy a mild fish, trout is an excellent choice due to its nutty, fresh flavor and healthy compliment of omega 3 fatty acids.
What to Look for
Look for Rainbow Trout farm-raised in the US. All commercially available trout is farmed. A small amount of trout is imported, mostly from Canada, but is sold as steelhead. The flesh should be naturally pink and firm, and should not smell strongly fishy.
Common Pitfalls
Trout and other fish develop a more fishy smell after being out of the water, so a strong fishy odor as sigh of fish past its prime. Fresher is always better. The flesh should also have at least some pink coloring to it. Trout fillets with a deep gray or white coloration usually have an earthier, dirty taste.
Most fish benefit from a brief soaking in salt water and/or lemon juice prior to remove impurities.
Oily fish are often overcooked; high heat damages or destroys the healthy omega 3 fatty acids. Cook trout on low heat only until the flesh begins to come apart easily. Crispy edges or browned spots are signs of overcooking. Often, added oils are not necessary, and heated cooking oils create potentially harmful byproducts. Usually the marinade is enough to simmer the fish on low heat, checking it often to prevent sticking.
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