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Ingredient

Trout

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What is it?

A small, full-flavored, white- to pink-fleshed fish. Trout is in the same family as salmon, but unlike their pink cousins, most trout species live in freshwater (a few are anadromous, like salmon, living in both fresh and saltwater).

One of the most commonly available varieties of trout in the U.S. is farm-raised rainbow trout.

Don’t have it?

salmon and arctic char can be substituted, though these are usually stronger-flavored fish than trout.

How to choose:

When buying skin-on fillets, look for intact skin and make sure the scales were properly removed. Most fish skin is edible and delicious, especially when cooked until crisp.

When shopping for whole fish, freshness is key. Try to buy fish on the day you plan to cook it, and seek out the freshest fish your market has to offer. Don’t be shy about asking to examine the fish closely. Here’s what to look for:

  • Eyes should be clear, not gray, cloudy, or sunken
  • Flesh should be firm to the touch and moist (not mushy or slimy)
  • Gills should be vibrant and bright red
  • Aroma should be clean and briny, like the sea (not fishy)

 

How to store:

If you’re using whole fish, rinse it well inside and out when you get it home. Pat it thoroughly dry, wrap it in paper towels, and store it in a plastic bag in the refrigerator.

Always store fresh fish in coldest part of the refrigerator until you’re ready to use it. If you need to store it overnight, set the fish in its plastic bag on a bed of ice in the refrigerator.

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