A sea-going native of streams, rivers and lakes draining into the Pacific Ocean around North America and Siberia, it was introduced to Australia in the 1890s and is available wild and farmed; it is the main trout farmed in Australia. Self-sustaining populations are found in NSW, Victoria, Tasmania, the Adelaide Hills and a few streams in southwestern WA.When grown out in sea cages, it is marketed as ‘Ocean Trout’. The skin colour ranges from silvery, in saltwater, to olive-brownish in brackish water, becoming darker towards the top with spots over most of the body and on the tail fin, distinguishing it from Atlantic Salmon and brown trout which have plain tail fins. It usually has a pink-orange patch on the gill cover becoming a broad stripe along the middle of the sides.

DIVE DEEPER

COMMERCIAL NAME

Rainbow Trout ('Ocean Trout')

Method of Capture

Region

Other names

Coast Range Trout, Hardhead, Kamloops, Ocean Trout, Redband Trout, Salmon Trout, Sea-run Trout, Silver Trout, Steelhead.

Scientific Family

Salmonidae (Salmons).

Seasonality

Farmed fish is available year-round; wild stocks are only caught recreationally and are subject to seasonal closures over winter in some states.

Size

Freshwater-reared fish is typically sold plate-sized (30-45cm and 0.5-1kg); saltwater-reared fish (‘Ocean Trout’) is typically harvested at 2.5-3.5kg.

Price range

Medium-priced when freshwater-reared; high priced when saltwater-reared.

Alternative Species

Salmons, other Trouts, Yellowtail Kingfish.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Freshwater-reared Rainbow Trout is mainly sold whole, fresh or smoked. Saltwater-reared fish, sold as ‘Ocean Trout’, is sold whole (gilled and gutted), in cutlet, steak and fillet forms, fresh, smoked and cured as gravlax, the bright orange roe is also available.In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh smell. In cutlets, steaks and fillets, look for pink to orange, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh smell; always buy sashimi-grade fish if serving it raw or rare.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap whole fish, fillets, cutlets and steaks in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 70-75%, with a higher yield from larger fish.Has a delicate flavour, low-medium oiliness, and moist, soft texture when freshwater-reared; saltwater-reared has a richer flavour, higher oil content and moist, firmer flesh, similar to Atlantic Salmon, though with a deeper colour.Flesh colour ranges from white to orange depending on diet. Small (freshwater-reared) fish have many fine bones which are difficult to remove prior to cooking, so are best cooked whole, after which the flesh can easily be lifted from either side of the frame.Skin generally isn’t eaten, but is left on to help hold flesh together and is easily removed after cooking. Freshwater-reared fish is popular smoked. In saltwater-reared fish, the centre bone of cutlets can be removed and a filling placed in the cavity.Score whole fish at the thickest part of the flesh, and cut thick fillets into serving-size portions, to allow even heat penetration. Both freshwater-reared and saltwater-reared fish can be served hot or cold.

COOKING METHODS

Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. An attractive fish cooked whole. Flesh has good gelling characteristics and works well in mousseline or minced for fish cakes and fish balls.

Flavour pairings

Almonds, bitter and peppery greens (endive, radicchio, rocket, watercress), butter, capsicum, citrus, curries (especially Thai-style red curry), English spinach, garlic, mayonnaise, olives, pasta, sorrel, vinegar, wine (red and white).

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.