Rainbow trout is one of the species of the salmon family of fish, which got its name due to the bright coloring of its body. This fish is considered a popular target for anglers. Not only does it have tasty meat, but it is also valuable for aquaculture. In recent years, trout has become an object of interest in the field of ecotourism and fishing, which has led to the development of farms that specialize in growing this fish.
What kind of fish is this
Rainbow trout live in clean water, which means their flesh does not contain any dangerous components, making it safe to eat.The only limitation is that those who are allergic to red fish should not consume it.
In appearance, mykiss are similar to ordinary sea trout, because they still belong to the red fish family. However, in terms of taste, its meat has a characteristic taste, which is somewhere between the taste of salmon and freshwater species. The color of the fillet is usually lighter than that of the marine variety, and sometimes even completely devoid of reddish shades.
Appearance and weight
Mykiss are similar to regular sea trout, only smaller and with a rainbow shimmer on their sides. The meat is not that red in color, rather it is usually pale pink or even light orange. The average weight of a carcass is usually one to two kilograms, although some fluctuations are possible. If the consumer is looking for the highest quality fish, then the Kamchatka variety, grown in its natural habitat, is the best option.
Fish grown in unnatural conditions is not much worse in taste and health than fish caught in the wild. Mykizha lives in rivers, which is why it is called brook trout and can be mistaken for a small fish similar to a loach.
Rainbow trout and small brook trout are often confused with each other because they both live in rivers, making it difficult to tell them apart once they reach a certain stage of maturity.
When a recipe calls for brook trout, any of the three types (rainbow, lake or brook trout) can be used because they have a similar flavor. However, if the recipe calls for larger fish, then only rainbow trout should be used.
Habitat
Mykizhi usually live in clean, fast-moving bodies of water with high oxygen levels.In the wild they are found in Kamchatka and the Alaska Peninsula, as well as on the South American continent. In Russia, they are successfully bred in all regions and are often released into fishing ponds for amateur fishermen.
What does it eat?
The taste of cooked rainbow trout depends on what it eats, which includes small fish, crustaceans, insects and other fish eggs. Rainbow trout are carnivorous and feed exclusively on living organisms that are found in their habitat.
About trout meat
Mykizha is a red fish, but its flesh is usually pale pink or almost white with a slight creamy tint. This shade varies depending on where it lives and the type of food it eats. Sometimes you can buy a specimen whose flesh is light orange and light pink, but it is never as brightly colored as that of the marine variety or salmon. The most common shades of this species are pale pink and light orange.
The taste of rainbow trout is more similar to salmon than to other river fish. It is amazingly tasty both lightly and salted, as well as when cooked with vegetables and spices. Its flavor is not as strong as salmon, but it still has that river fish flavor.
The best taste is demonstrated by freshly caught mykiss, which makes delicious dishes. It is also eaten raw, so when cooking it should not be exposed to temperatures for a long time - it is better to let the pulp remain slightly undercooked.
The anatomy of rainbow trout is identical to that of salmon or sea trout, but the bones are smaller, requiring precision when cutting the fish.In small specimens, the flesh is tender, and the spine can be separated without much effort along with the accompanying bones. When cutting large fish, you should treat them in the same way as salmon. The remaining bones can be easily felt and removed using tweezers.
Rainbow trout contains relatively little fat - three to eight percent. Wild-caught specimens tend to contain less fat than farmed ones, with the latter containing up to eight percent fat. It depends on the feeding system.
Most of the fat is found within the flesh itself and especially in the belly portion, while the tail portion contains the smallest amount of fat. This type of fat has health benefits, so you shouldn't cut it out of your diet completely. If you want to further reduce its percentage, you should opt for eating only the tail parts and fillets of wild fish.
Sometimes cooks say that mykiss is dry. In fact, it is usually overcooked because the general rule is to cook river fish longer than sea fish. However, this is not necessary, since mykiss, in terms of cooking, has more characteristics of salmon than river fish, so it can only be cooked for a short time, as if it were from the sea.
Any type of fish will become dry if cooked too long. Rainbow trout is sensitive and does not respond well to cooking mistakes, so you should undercook it rather than overcook it. Although mykiss is drier than salmon or the sea variety, its beneficial properties compensate for this disadvantage.
Useful and harmful properties
100 grams of rainbow trout fillet contains about 20 grams of protein, which is considered a good alternative to meat.This protein is easily digestible and it is not for nothing that it is called an important building material for body cells. In addition, rainbow trout contains high amounts of healthy Omega-3 fatty acids, which reduce cholesterol levels and the risk of developing cardiovascular disease. Those who regularly eat this fish with vegetables look beautiful and young, and also experience a surge of strength and vigor.
Chemical composition
The chemical composition of 100 grams of mykiss fillet varies depending on many factors, such as the age of the fish, method of rearing, and type of feeding. However, in general, 100 grams of river trout fillet contains:
- Proteins: 20 g.
- Fats: 3-8 g.
- Carbohydrates: 0 g.
- Water: about 70 g.
In addition, rainbow trout fillets are a rich source of vitamins and minerals, including:
- Vitamin B12.
- Vitamin D.
- Vitamin A.
- Iron.
- Magnesium.
- Phosphorus.
- Potassium.
- Selenium.
It is also worth noting that fillet contains a significant amount of unsaturated fatty acids, such as Omega-3 and Omega-6, which play an important role in maintaining human health.
How to cook trout
Rainbow fish is prepared in various ways:
- Frying.
- Baking.
- Extinguishing.
- Cooking.
- Or left raw (for example, in sushi).
Fried fish acquires a golden color and a crispy crust, while baked mykiss turns out juicy and aromatic. Braised trout is cooked in a sauce or liquid, which makes it tender and soft. Boiled fish is used to prepare salads or can even become a separate dish.
The healthiest way to cook rainbow trout is by baking or stewing the fish, as more nutrients are retained this way.Fried mykizha is higher in fat and calories, and also contains carcinogenic substances formed when fat is heated. When stewing or baking, fats are released slowly and evenly, which makes the dish healthy for the body.
Storage recommendations
By cutting chilled trout into portions and wrapping each piece in parchment, as is done in professional kitchens, you can extend its shelf life. This technique allows the juices from the fish to be absorbed into the parchment, extending its shelf life by several days if it is stored at 2-4 degrees Celsius in the refrigerator.
For frozen rainbow trout, shelf life depends on the freezer temperature and how they were frozen. When shock-treated, they last longer and, after slowly thawing, remain almost as fresh as chilled trout.
