Common names for Rainbow trout, steelhead
Other languages for Rainbow trout, steelhead
- French name: Truite arc-en-ciel
- Italian name: Trota irdea
- German name: Regenbogenforelle
Introduction to Rainbow trout, steelhead
Trout farming is North America’s oldest aquaculture business, going all the way back to the 1880s with the establishment of the first trout hatchery. Idaho now produces 70% of the rainbow trout farmed in the United States. Domestically, all rainbow trout are farmed, either in concrete raceways or earthen ponds. Salmo gairdneri was renamed Oncorhynchus mykiss in 1989. Thus, while doing research in older technical and culinary literature, S. gairdneri is the proper term to use. The rainbow trout, on the other hand, is still a member of the salmon family. Its sides, back, and fins are silver with black markings. The name rainbow may be deceptive, since the skin is really pinkish lavender in color. Steelhead trout are a saltwater variant of rainbow trout. Generally, rainbows relate to freshwater fish. Rainbows grown on farms mature to market size of 8 to 10 ounces in eight to twelve months.
Product profile for Rainbow trout, steelhead
The flesh of rainbow trout has a delicate, nut-like taste. The flesh is flaky, delicate, and sensitive. Rainbow trout have white, pink, or orange flesh. The flesh has a fine flake when cooked, and the color pales. Pigments can be added to trout diet to achieve desired flesh hues. The fillets must be firm, robust, and seem to be fresh. The rainbow trout’s skin should be black, glossy, and slick to the touch. Avoid frozen fish with gray meat or that seems to have dried out.
Cooking tips for Rainbow trout, steelhead
Rainbow fish are the perfect size for single servings. Strong sauces should not overshadow the delicate flavor of rainbow trout. To bring out the subtle tastes of this fish, all you need is a little butter, lemon, and parsley. For a refreshing contrast, try fish stuffed with mint and garlic.
Nutrition facts for Rainbow trout, steelhead
Calories: 138 Fat Calories: 49 Total Fat: 5.4 g Saturated Fat: 1.6 g Cholesterol: 59 mg Sodium: 35 mg Protein: 20.9 g Omega 3: 0.9 g
Primary product forms for Rainbow trout, steelhead
Fresh: Whole, Dressed, Boned (head-on/headless), Fillets Frozen: Dressed, Boned (head-on/headless), Fillets Value-added: Breaded, Stuffed, Smoked
Global supply for Rainbow trout, steelhead
Argentina, Canada, Chile, Europe, Japan, South Africa, South America, United States, Iran