Trout is a diverse group of fish belonging to the same family as salmon.

Typically a freshwater fish, trout has a firm-texture with medium to high fat content.

Rainbow trout is the most popular variety averaging around 8 ounces; brook or speckled trout are small (6 to 8 inches long) but considered to have the best flavor; and steelhead or salmon trout are a large subspecies of the rainbow trout. The saltwater varieties of trout incude gray trout, silver trout, spotted trout and white trout.

Trout is an eco-best fish with low levels of contaminants and provides an excellent source of protein and vitamin B12.


Selecting and Storing Trout

Trout are available fresh and frozen, either whole or in fillets. In addition to the fresh and frozen varieties, you can find trout canned and smoked.

Preferences: No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber