Australian Seafood Specalists
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Rainbow Trout

Characteristics

WILD/FARMED
Farmed
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Pink
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Bake, Grill/Barbecue, Smoke, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Here at PCS we offer whole Rainbow Trout as a fresh or smoked option. The fresh option allows you to choose whether to steam, poach, smoke, grill or barbecue yourself. For excellent presentation and ease of preparation the best method is to bake and serve them whole. It is important to remember that trout cooks quickly. Leaving the skin on helps hold the fish together when sautéing or grilling, and skinning the trout after cooking is much easier. Trouts are best appreciated by matching with youthful Rieslings or other delicately flavoured wines.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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