Trout, Rainbow Trout, Brown Trout
AMCS list Sea-cage farmed Trout as SAY NO, and Land-based farmed Trout as THINK TWICE. 'Rainbow Trout' farmed in land-based ponds by Goulburn River Trout Pty Ltd in Alexandra, Victoria has been assessed as a sustainable product by the Australian Conservation Foundation's 'Victorian Sustainable Seafood Assessment Project'. Pollution of local waters, spread of disease and the quanitity of wild-caught fish needed to feed farmed Trout are all of concern.
Trout is related to Atlantic Salmon, being part of the Salmonid Family. No Trout is native to Australia, though some have been introduced to rivers and streams across the country where they maintain populations. All trout you purchase will have been farmed, though various techniques are employed. 'Ocean Trout' is a term used by Tasmanian growers using open-pen sea cages to raise Trout. The flesh of these fish is similar to Atlantic Salmon, with a rich red or orange colour and high fat content banded throughout the flesh. Trout, usually Rainbow Trout, are also grown in freshwater land based ponds. These fish are commonly sold at 'plate-size'-being 200-400g, and have paler, softer flesh then the large ocean reared fish. Much of the pond farmed fish, especially from inland Victoria, is sold smoked.
Preparation and cooking
TROUT from LAND BASED FARMS are a more sustainable option then those from Open Pen Sea Cage Aquculture. Whole plate-sized Trout are perfect for roasting, frying or poaching in a court bouillon with aromatics. Leaving the skin on will ensure that the flesh remains succulent and moist. The skin peels off easily after cooking. Smoked Trout can be flaked through a salad or tossed through pasta to warm through.
Check out GFBF’s recipe for Prosciutto Wrapped Rainbow Trout with BBQ’d Asparagus