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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

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