Sea trout fillet, skin-on
A side of fish off the backbone with silvery skin and pink-orange fatty tender meat, for frying skin-down until crisp, baking, grilling and light curing.
Sea trout fillet, skin-on is a side of fish taken off the backbone with the silvery skin left on, pink-orange fatty tender meat with thin layers of fat, a delicate taste and a pleasant aroma. It is fried skin-side down until the skin is crisp, baked, steamed and grilled, lightly cured and smoked, cut into steaks and portioned for tartare, ceviche and rolls.
Calories, proteins, fats and carbohydrates per 100 g of product
Sea trout fillet, skin-on, Raw: Calories 82.0 kcal, Proteins 17.8 grams, Fats 0.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Sea trout fillet, skin-on, Dried: Calories 290.0 kcal, Proteins 62.8 grams, Fats 2.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Trout is a delicate fish, and baking it in salt is the most gentle of all possible ways to handle it. The salt coat retains moisture inside, but, oddly enough, does not impart any salty flavor to the fish. The trout will remain juicy, will not lose its meatiness, but will increase the accuracy of taste and texture. By the way, you can bake a leg of lamb, chicken, and any other fish in exactly the same way. For a side dish, we will take green peas, cherry tomatoes, and multi-colored vegetable sals
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