Trout

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A round freshwater fish, which is found worldwide. There are several varieties of trout, including rainbow, brook, and lake. Rainbow trout, known for the pinkish red stripe on its sides, is the most popular variety with American consumers. The flesh of trout ranges from white to pink or orange in color and has a mildly rich taste and a tender, flaky texture. Trout is moderately lean and can be prepared by frying, broiling, grilling, or baking. It can be found fresh or frozen and is most often sold whole. If not available, salmon or whitefish can be substituted.

To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part. If the fish has been properly cooked, the meat will appear opaque, but will still be moist.

USDA Nutrition Facts

Serving Size1 fillet
Calories138
Protein20g
Total Fat5g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium451mg
Sodium35mg
Cholesterol59mg
Serving Size1 fillet
Calories119
Protein20g
Total Fat3g
Total Carbohydrates0g
Dietary Fiber0g
Potassium481mg
Sodium31mg
Cholesterol59mg
Serving Size1 fillet
Calories148
Protein20g
Total Fat6g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium361mg
Sodium52mg
Cholesterol58mg

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