River trout

A smallish freshwater salmon-family fish with firm white low-fat meat and a subtle sweetish taste, for frying whole in flour, baking in foil, grilling and smoking.

River trout (brook trout) is a smallish freshwater fish of the salmon family with firm white or slightly pinkish low-fat meat, a subtle sweetish taste, a pleasant fresh aroma and few bones. It is fried whole in flour and butter, baked in foil with lemon and herbs, grilled and steamed, smoked, lightly salted and cooked into a light fish soup.

Calories, proteins, fats and carbohydrates per 100 g of product

River trout, Raw: Calories 148.0 kcal, Proteins 20.8 grams, Fats 6.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories148.0 kcal

Proteins20.8 grams

Fats6.6 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Trout with prunesJewish cuisine | Main courses

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

River fish in spicy currant brineRussian cuisine | Appetizers

River fish in spicy blackcurrant brine is a true gastronomic masterpiece of Russian cuisine, embodying ancient pickling traditions. The deep aroma of spices enriched with the piquant notes of blackcurrant and the freshness of ginger transforms ordinary trout into a gourmet treat. Pickling in its own juice gives the fish a tender texture, while the harmonious blend of spices enhances its natural flavor. This delicacy is perfect for a festive table, served in thin slices drizzled with vegetable oil to intensify the taste. The dish can be complemented with fresh bread, herbs, and light beverages that enhance the fruity-spicy notes. Such a treat not only delights the palate but also transports one to the cozy atmosphere of Russian feasts filled with warmth and hospitality.

Trout in saltRussian cuisine | Appetizers

Trout is baked with herbs and leeks in a coat of salt, which makes it very tender and juicy. You can bake other fish using the same technology, for example sea bass. The recipe was shared with us by the brand chef of the restaurants "Ryba Moya" Dmitry Pariko in .