Farmed Rainbow Trout
Oncorhynchus mykiss
It was in Ireland in the mid to late 1950’s that commercial trout farming first began. Although native to North America rainbow trout lend themselves easily to fish farming and have adapted readily to this status. This fish was first found in lakes and streams draining from the Pacific slope, from Alaska to northern Baja Mexico, as well as along the Pacific coastal stream of Asia. Throughout the 20th century trout farming spread with alacrity throughout aquaculture worldwide.
Rainbow Trout reared in the sea are referred to as “Sea Reared Trout” and are grown in cages using similar methodology to that of farming salmon. From Scotland’s Atlantic sea cages come some of the most prestigious of the nation’s trout supply. The name ‘Rainbow’ trout is derived from the broad pinkish band that runs the length of the fish from the cheek to the tail and this species is also well know for its jumping ability.
The taste and texture of Rainbow Trout has a uniqueness all of its own. Its pinkish, firm flesh lends itself particularly well to all manner of cooking techniques but quite simply grilled with a little lemon butter it has a delicacy of flavour that far outweighs that of some of its more sophisticated aquatic species. In common with salmon it also smokes wonderfully well making smoked trout a delicious alternative for the discerning palate.
Sea reared rainbow trout elicits an ever growing demand both in high class dining establishments as well as by the fish connoisseur for home consumption. As a seafood of high nutritious value, for its cooking simplicity and its resulting delectable mouth-watering flavour it is hard to beat. Farmed sea reared trout has truly won a place amongst the nation’s undisputed list of seafood favourites.
