The rainbow trout is the most abundant member of the freshwater trout family that lives in cool clear waters throughout the western United States. It is native only to states west of the Rocky Mountains and is very important for both sport and commercial fishing.
Commercially it is generally a farmed raised fish. It is a close relative of the other small trout such as the dolly varden and the cutthroat trout and is actually a member of the salmon family. They can be found under such names as bow, coaster, red sides, summer salmon and salmon trout.
It is a torpedo shaped fish that that has a blueish-green or yellow-green color with distinguishing broad horizontal reddish band. The rainbow trout averages only 8 ounces but can grow to 37 pounds and 40 inches in length. The rainbow trout occasionally leaves its freshwater habitat and lives in the ocean. There it takes on a grayish color and salmon colored meat. After two to three years the rainbow returns to freshwater to spawn. When it returns to freshwater it is known as steelhead or salmon trout because of its color change. The steelhead and the rainbow trout are the same species. The meat of the rainbow trout will have more flavor the larger it gets. The steelhead, one that has lived in the ocean, will have more flavor than the rainbow.
Cooking Rainbow Trout
The rainbow trout has a firm flaky flesh that is very mild in flavor and has a moderate fat content. The best way to cook is to Oven fry, Bake, Broil, Poach, Panfry or steam. Click on one of the following links for directions for cooking.
HOW TO OVEN FRY FISH
HOW TO PANFRY Fish
STEAM Fish For information on other fish and how to cook them go to http://tocookafish.com/fish-index
If you need information on shellfish check out http://tocookashellfish.com