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Rainbow trout




Trout is part of the salmon family and the rainbow colors are usually a green-blue, pink and yellow with spots.
Rainbow trout is rich in Omega-3 content and is a good source of potassium, selenium, vitamin B6, and pack of vitamin B12.
I grew up eating a lot of trout in Atlantic Canada. Preparation is diverse! Dress it with anything from herbs to spices but you’ll want to taste it for it’s beautiful mild, delicate flavor. Bake or broil, sauté, poach and smoke it. Trout has been fished for a very long time as a freshwater fish. But 70% rainbow trout is raised in Idaho in the United States with Ontario being the largest producers in Canada. Steelhead trout is a strain of rainbows. The rain-bow trout is native to the rivers and lakes draining into the Pacific on the west coast of North America.

Rainbow trout, a culinary gem cherished in Atlantic Canada. Boasts a versatility that makes it a beloved choice for various preparations. Its mild and delicate flavor provides a canvas for culinary creativity. Allowing it to harmonize with an array of seasonings, herbs, and spices. Whether baked, broiled, sautéed, poached, or smoked, the adaptability of rain-bow trout in the kitchen is boundless.

Interestingly, while rain-bow trout has historical roots in freshwater fishing.It now makes its primary home in the pristine waters of Idaho, where they raise a remarkable 70% of these fish. Across the border, in Ontario, Canada, it takes center stage as the largest producer of this delectable species.

Rainbow Trout