Trout

trout Trout, a fish species closely related to salmon, can mostly be found in inland lakes and streams. While sea trout can be found in many supermarkets and fish stores, the fresh water variety is by far the most common type consumed in the world today. Trout can be found in the wild, while a large majority of the fish found in supermarkets are actually farmed, with Idaho being the major supplier of farmed trout. The fish an important food source for humans, while animals such as bears and birds, also consume trout as a major source of fat and protein.

Key Nutrients

Trout provides a high amount of omega fatty acids, a positive source of triglycerides. High in vitamin and mineral content, it is also an excellent source of essential amino acids including Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine.

Health Benefits

Essential amino acids provide the necessary building blocks for protein growth and development. This tends to promote healthy tissues and reduces the risk of certain cancers.

Omega Fatty Acids – Omega fatty acids are unsaturated fatty acids which help reduce the risk of stroke and promote healthy heart and circulatory functions.

Season

Being a fish, trout can be found in most supermarkets or seafood stores year round.

Nutrition Information

Per 100 grams:

Calories (cKal): 148
Protein (grams): 20.77
Total Fat (grams): 6.61
Carbohydrates (grams): 0
Fiber (grams): 0

Buying and Storing

When buying trout, make sure the flesh of the fish is bright in color and does not smell like ammonia or the sea. When storing at home, store the fish in a sealed container lined with paper towel for up to two days.

Best Way to Add to Diet

There are many ways to serve trout. First, try poaching the fish in water laced with celery, shallot and garlic for a delicate addition to any salad. Smoked trout also makes a great addition to any salad greens or shaved fennel. Finally, try grilling the fish, topped with sliced lemon, for a unique and bold taste.