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Rainbow trout and steelhead

Trout characteristics

Rainbow trout is a member of the salmonidae family. Its native range was the eastern Pacific Ocean and the freshwater west of the Rocky Mountains. Rainbow trout was introduced all around the world for sport fishing and aquaculture.

Did you know that rainbow trout and the steelhead are both from the same species (Oncorhynchus mykiss) but have a different life cycle? Steelhead is a rainbow trout that spend part of his life in salt water. All have a fragrant, delicate taste.

The flesh of the trout is semi-fatty to fatty depending on the species and, like salmon, trout should be prepared as simply as possible to preserve its delicate flavour.

Culinary tips and advice

Your Metro fishmonger offers a variety of different species of trout, fresh or frozen, whole or in steaks or fillets. You will also find smoked trout.

Like salmon, any method can be used to cook trout, the simpler recipes being the most appreciated. Because of its oil-rich content, the true connoisseur prefers it grilled.

Nutritional value of trout

Depending on the time of year, trout's fat content varies: it is lowest in winter, after spawning and increases considerably from spring to fall.

For the weight-conscious, steaming, poaching or cooking in parchment or foil would be the methods of choice.

Wild or farmed, trout is an excellent source of omega-3 fatty acids, vitamin B12, and high-quality protein. Trout also provides generous amounts of phosphorus, magnesium, zinc, selenium and iron.