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    Rainbow Trout Fillet
    It was originally found in lakes and rivers flowing from the Pacific slopes of Alaska to northern Baha-Mexico and in the Asian Pacific coastal currents. Successfully cultivated over the years, rainbow trout is highly prized and has always been a popular spring and summer menu. Its name comes from its brilliant color, ranging from olive to blue-green, with a pink-red stripe along the way. At 230 g to 1 kg, they have a milder taste than salmon with smaller scales. In addition to whole fish and fillets in serving sizes, try canoe or butterfly cut fillets, which are filling and perform well. Trout fillets are also ideal for hot smoking. There are plenty of classic trout dishes out there, but there’s a growing trend to use stronger, spicier flavors.


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