Trout

Description

Trout is a fish with a delicate, slightly nutty flavor and juicy, light pink to white flesh, with thin scales; the most commonly found varieties are rainbow trout and brook trout. It provides high-quality protein, valuable omega-3 fatty acids, vitamins D and B12, and minerals such as selenium and potassium, with relatively low mercury content, which supports cardiovascular health, brain function, and muscle recovery. In the kitchen, trout is great for grilling, baking whole or in foil, gently frying in butter, and smoking; it pairs well with citrus, herbs (dill, parsley), garlic butter, and nuts, as well as salads and pasta. Store fresh trout in the coldest part of the refrigerator (0–2°C) and consume within 1–2 days; it can be frozen tightly packed for about 3 months, thawed slowly in the refrigerator, and should not be refrozen.