Trout
Source of Recipe
Grandpoohbah
[ TROWT ] A large group of FISHes belonging to the same family as SALMON
and WHITEFISH. Though most trout are freshwater FISH, some live in marine
waters. When the first European settlers arrived in North America, trout were very
abundant. By the late 1860s, however, a number of factors including overFISHing
and pollution caused the trout population to diminish drastically. By the end of the
19th century trout hatcheries-along with other prevention and regenerative measures
taken to forestall the extinction of this delicious FISH-were in existence. Today trout
are plentiful and vary widely in appearance and size. In general, their flesh is
firm-textured with medium to high fat content. Probably the best known of the
freshwater species is the rainbow trout, which, though native to California, has been
transplanted to many different countries and is now one of the most popular varieties
in the world. Rainbow trout can grow to up to 50 pounds, but most commercially
raised FISH average around 8 ounces. Brook or speckled trout are small (6 to 8
inches long) but considered by many as the best eating. Other popular species
include steelhead or SALMON trout (a large-up to 35 pounds-subspecies of the
rainbow trout), cutthroat trout and brown trout. Saltwater trout or sea trout species,
which are generally available only on the East Coast, include gray trout, silver trout,
spotted trout and white trout. Trout are available whole-fresh and frozen-and in
fillets. They're most often fried but can also be poached, baked, steamed, grilled and
broiled. Whole trout is often stuffed before being cooked. In addition to fresh and
frozen, trout can also be found canned, smoked and kippered.
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