Qu'est-ce que le/la/l'Trout ?
A freshwater fish known for its delicate, flaky flesh and mild, nutty flavor. It's versatile and can be baked, grilled, pan-fried, or smoked.
"Guiding you to sustainable and delicious seafood choices."
Mesures techniques
Cooked Doneness Temp.
145°F (63°C) internal
Omega-3 Content (per 3oz)
~1 gram
Primary Habitat
Cold, clear freshwater
Le secret du chef
For crispy skin, pat the trout very dry before cooking. Score the skin a few times, season well, and cook skin-side down first in a hot pan with a little oil.
Comment choisir et conserver le/la/l'Trout
- Look for clear eyes, red gills, and firm, shiny skin if buying whole.
- Fillets should be moist and translucent, with no strong fishy odor.
Quels accords culinaires avec le/la/l'Trout ?
- Lemon
- dill
- parsley
- butter
- almonds
- asparagus
- potatoes
- white wine
- garlic.
Questions fréquentes
Quel goût a le Trout ?
Mild, nutty, delicate, slightly earthy
Comment choisir et conserver le Trout ?
Look for clear eyes, red gills, and firm, shiny skin if buying whole. Fillets should be moist and translucent, with no strong fishy odor.
