Trout
Trout is the name for a number of species of freshwater fish. Trout are closely related to salmon and char. Most trout live in freshwater lakes and/or rivers exclusively, while there are others such as the rainbow trout which may either live out their lives in fresh water, or spend two or three years at sea before returning to fresh water to spawn, a habit more typical of salmon. A rainbow trout that spends time in the ocean is called a steelhead.
There are many species of trout, and they are all smaller freshwater members of the salmon family. Diet and habitat determine the color of its delicate flesh, which ranges from ivory to pinkish.
Trout is quite a popular game fish in the United States, particulary in New York where rainbow trouts spawn in spring and the others during fall. Lake and brook trouts are natives of New York waters. They are found mostly in Finger Lakes, the Great Lakes, and the Adirondacks.
Wild-caught trout tastes best while the quality of farm-raised trout varies. It can have good flavor and firm texture, but some farm-raised trout can be mushy and have a muddy taste. Steelhead trout and Arctic char are saltwater relatives of trout that are also farm-raised.
At the market, look for a layer of transparent slime covering whole trout; the more slippery the fish, the fresher it is. Sold whole or filleted, it is best sautéed, roasted, broiled or grilled. Try giving it a light dusting of flour and a quick sauté, and top with brown butter, lemon and capers.
