A Guide to Buying and Cooking Trout

A Guide to Cooking Trout

FoodNetwork-Fish7/13/06

Photo by: Theresa Raffetto ©Theresa Raffetto

Theresa Raffetto, Theresa Raffetto

There are many species of trout, and they are all smaller freshwater members of the salmon family. Diet and habitat determine the color of its delicate flesh, which ranges from ivory to pinkish.

Wild-caught trout tastes best while the quality of farm-raised trout varies. It can have good flavor and firm texture, but some farm-raised trout can be mushy and have a muddy taste. Steelhead trout and Arctic char are saltwater relatives of trout that are also farm-raised.

At the market, look for a layer of transparent slime covering whole trout; the more slippery the fish, the fresher it is. Sold whole or filleted, it is best sautéed, roasted, broiled or grilled. Try giving it a light dusting of flour and a quick sauté, and top with brown butter, lemon and capers.

Salmon can be substituted in most recipes.

Trout Recipes

Next Up

How to Cook Frozen Salmon Without Thawing It

Here's how to pan-fry, bake and grill salmon from frozen.

How to Cook Salmon

How to pan-sear, bake and grill salmon.

How to Defrost Salmon

There are only three safe ways to do it.

How to Grill Salmon

Everything you need to know, including how long to grill salmon.

Salmon Recipes

Find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

How to Season Salmon

Salt, pepper and beyond: Everything you need to know for perfectly flavorful salmon.

How to Tell If Salmon Is Bad

Plus, how to store salmon so it stays fresh.

Latest Stories