Fish
Trout
Trout covers freshwater salmonids—especially rainbow trout (Oncorhynchus mykiss), brown trout (Salmo trutta), and related species—with delicate, fine-flaked flesh that is pale to deep pink depending on diet. Farmed rainbow is the volume fish: mild, slightly sweet, and easy to portion as whole pan-size fish or fillets. Wild trout can taste cleaner or more mineral depending on water. Pan-fry whole with butter and almonds (amandine), grill, smoke, cure as gravad, or bake en papillote. Skin crisps beautifully when dry and hot. Pin bones are few on small fish; larger steelhead behave more like salmon. Keep cold and cook soon—freshwater fat oxidises. Distinguish sea trout (migratory brown) from salmon by size, spot pattern, and milder oiliness.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.3 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 1.96 g
- Polyunsaturated Fat 6.18 g
- Cholesterol 57.3 mg
- Sodium 84.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 72.8 g
- Energy 209 kcal
- Water 72.8 g
- Protein 21.3 g
- Animal Protein 20.2 g
- Fat 10.3 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.96 g
- Polyunsaturated Fat 6.18 g
- Vitamins 62 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.9 µg
- Vitamin C 2 mg
- Vitamin D 13.8 µg
- Vitamin E 1.71 mg
- Vitamin K 0.6 µg
- Minerals 388 mg
- Major Minerals 312 mg
- Trace Minerals 75.3 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 57.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 13.8 · vitamin-e: 1.71 · vitamin-k: 0.6 ·
Minerals
Sodium: 84.21 · Potassium: 174 · Calcium: 54 · Iron: 0.9 · Zinc: 0.4 · Iodine: 74 ·
Oily fish store long-chain omega-3 fats in the flesh—far richer than white fish.
History
Coastal and river fishing for trout and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of trout and enabled long-distance trade.
Ice preservation and railway transport brought fresh trout to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made trout widely available in international markets.