In Season in Spring: Sea Trout
Jump to:- Buying
& Storing Sea Trout |
Preparing Sea Trout |
Nutritional Value of Sea Trout |
Choice Top 3 Spring Sea Trout Recipes
Spring Cooking and Recipes
known as Ocean Trout, Sewin or Salmon Trout this much sought after wild fish has
a bright pink-red flesh due to its diet of crustaceans. As its name implies, sea
trout migrate to the sea. The season runs from March to August, although it is
now being farmed which will widen the availability. A large round fish,
sea trout range in sizes from and average of 2kg/4lb up to 5kg/11 lb and can be
cooked like Salmon or Trout.
Buying and Storing Fresh Sea
Although wild sea trout can now be bought at some supermarkets, it is more
likely that you will have to go to a pukka fishmongers or fresh fish market to
buy it. The good news is that it is just as good as wild salmon but less
Choose fish which have bright-eyes and red-gills with a fresh sea aroma. A
bronze sheen to the silvery skin is also a good sign. If possible use fish
bought on the day you buy it. Otherwise, store in the refrigerator and use
within 2 days. Freeze if you must.
Preparing Fresh Sea Trout
Sea Trout should be scaled, washed, trimmed and gutted before cooking unless the
specific recipe states otherwise..
How to scale a sea trout.
If a recipe calls for the fish to be skinned, then scaling isnít necessary.
However, as the skin is very flavourful, it is generally worth the extra effort.
Scaling is done with the back of a knife. Start at the tail end of the fish and
scrape the skin from tail to head. Rinse thoroughly under cold running water.
How to trim a sea trout
Trimming is the name given for cutting off the fins, tail and head. These are
best removed with a sharp pair of kitchen scissors.
Hot to gut a sea trout
Gutting is the name given to the removal of the intestines. Slit along the
underside (belly of the fish with a sharp knife, from just below the head to
about half way down. Open out and remove the roe and intestines. Rinse
thoroughly under cold running water.
How to bone and fillet a sea trout
Cut off the head, fins and tail and remove the intestines as above, then open
out the fish as flatly as possible. Insert the knife under the backbone and
gently ease away from the flesh. This will leave a whole fish with no backbone.
Rinse thoroughly under cold running water then divide into fillets. As an added
precaution, run your fingers along the flesh side of the fillets to check for
any remaining pin bones and remove with tweezers.
Nutritional value of Sea