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For many of us, peace and serenity is watching the sun set with a glass of ice cold beverage and the company of sweet vocals of birds and streaming river. Adding the extreme pleasure is having the crappie, perch and the blue gill as your dinner. Just the thing for a productive day of fishing.

Now among the variety of options that you have, trout is something that you really need to try. This is a freshwater fish and one of the best delicacies similar to the salmon. Even though it is classified as one of the oily fishes, still it is one of the best sources of major vitamins like D and A. Also, it contains high amount of Omega-3 fatty acids which is important for having a healthy diet.

Like most people, I was recommended in trying the trout and found it to be delicious. It got a unique texture and gives a little bit of salty after taste. Multiple times I have used it in many preparations. However, the simplest one which consists of cooking the whole trout over the cast iron skillet and heating it on open flame, and seasoning with lemon, butter, pepper and salt just makes my taste buds cranky.

Depending on the location, you can find various types of trout, and one of the most common and easily accessible is the rainbow trout. Also, there are other various kinds of varieties that you can easily find like the browns, steelhead, brooks, and the list goes on. If you really want to know the trout’s flavor profile, it is similar to the salmon. So, if you are really familiar with dishes involving salmon, then you are really good in jumping off to pinpoint where the trout lays in terms of fish flavors.

Some people feel that the flavor of the trout to be similar to that of a gamely fish, which is thought as the chicken of fish. There are slight similarities between salmon and trout in terms of meat. In terms of flavor, they have the similar profile and the meat of both the fish is pink. In addition, some people feel that the river and saltwater trout have a close relationship in terms of the salmon flavor and the freshwater trout has a blander taste similar to catfish.

So, there is a deep relationship among trout and salmon even though the trout is commonly found in freshwater and available in various forms like steelhead, etc. The major reason on why these fishes deeply vary in terms of taste is because of the conditions in which it survives. Do you know saltwater and freshwater deeply affects the trout’s flavor? Saltwater will activate the amino acid production, providing more flavors. While glycine is one of the sweet acid that is produced in the similar manner and same is the glutamate, making saltwater trout more savory.

Now with regard to freshwater trout, it lacks such chemicals, making the flavor quite milder and somewhat bland. Besides these factors, even the activity of the fish and fat content plays a major role in affecting the flavor. The more activity and movement a fish has, its muscle will modify the structure and provide more oxygen storage pigments which provide a great deal of flavor. Now this is the major reason why farm fishes never have a good amount of muscle movement and lacks extensive in terms of flavor.

Even though the flavor of the steelhead is similar to the salmon and various kinds of the other fishes have subtle flavor, most of the farmed varieties got more brand. This is why most people don’t like to eat trout as they experienced the taste of the farmed variety and gone through the bad experience. What makes people really turn off is the farmed varieties don’t have movement and this really provides them with an unwanted taste.

No doubt, trout is a great fish and needs to be treated simple and with love. If you serve trout with a lemon combo and simple oil, it will really taste marvelous. Frying it in a simple pan or either grilled is quite tasty. Do you know that the olive oil is the best ingredient for getting the natural and tasty flavor out of the trout?

Check below recipe for Pan Fried Trout with Celery Root and Potato Pancakes:​

Sometimes cooking trout in another way or method will redeem it from natural flavors and can drown it. There is a proper technique and you might have to input some light additions to get it accentuate and bring out the natural flavors that you really want. If you add a light crust of flour and salt, it will just be a great addition to the fish and make it more crisp and tasty.

Trout is really a delicious fish and if cooked in the right manner it will be quite tasty. All you really need to know is the right ingredient, cooking style and select the right sea or saltwater trout.