Trout / Truite

Trout (French: truite) is the common name for several freshwater and sea-run fish in the salmon family, Salmonidae. Trout vary in size, flavour and fat content by species, habitat and farming method. They are valued for delicate flesh and are sold whole, as fillets or as portions.

Common types of trout

• Rainbow trout: widely farmed and sold whole or as fillets; sea-run rainbow trout are commonly called steelhead.
• Brown trout: found in freshwater and, in some populations, migrates to sea as sea trout.
• Brook trout: a char species in the salmon family, often found in cold freshwater.
• Steelhead: the migratory, sea-run form of rainbow trout; it is not a separate species.

Arctic char is a close relative in the same family but is not a trout. French names include truite arc-en-ciel for rainbow trout and truite de mer for sea trout.

Preparation and cooking

Trout can be pan-fried whole, baked, grilled, poached or smoked. Classical French preparations include truite meunière, often finished with browned butter and lemon, and truite aux amandes, served with almonds.

Chef’s tip: Trout is delicate and cooks quickly. Keep the skin dry for a crisp sear and avoid overcooking. Confirm the species and whether the fish is farmed or wild when planning a menu.

Food-safety note: Buy from an approved supplier, maintain refrigeration and follow the applicable cooking and raw-service controls.