The Cut: Rainbow Trout

Retrieved from http://www.nytimes.com/2009/05/13/health/nutrition/13recipehealth.html?_r=0

Whenever I head to the store to buy whole fish, I always look for something fresh, sustainable, and portioned for one. Last time around, I bought some rainbow trout, the first time I have deviated from bronzino or red snapper, and I could not have been happier. 

A member of the salmon family, the fish is less fatty than salmon and has lighter flesh than arctic char. Most of the trout available in U.S. markets is farm-raised and those in stores can weigh between three-quarters and one-and-a-quarter pounds. 

Rainbow trout really is a great fish for baking or roasting whole and requires little addition to enhance its flavors. Just some herbs, olive oil, lemon, salt, and you have got yourself a fantastic meal.

In addition to its taste, rainbow trout is also a sustainable fish here in the Northeast. According to the most recent Monterey Bay Aquarium Seafood Watch, rainbow trout rates as a best choice for sustainability.

Retrieved from http://www.montereybayaquarium.org/cr/seafoodwatch/web/sfw_factsheet.aspx?fid=64

Rainbow trout is high in protein and low in sodium, and it also contains less fat than salmon making the fish a nice alternative. However, rainbow trout is high in cholesterol and should not be eaten more than once or twice a week. Below is the nutrition card for a 2 fillet serving: