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Trout is a freshwater fish with delicate flavor and excellent omega-3 content. Rainbow and brook trout are popular varieties offering exceptional vitamin D, B12, and protein. Farm-raised trout is widely available year-round.
Both are excellent choices. Trout has slightly fewer calories and comparable omega-3 levels. Salmon has more vitamin D. Both are low in mercury and sustainable.
Trout has a mild, delicate flavor often described as slightly nutty. It's less 'fishy' than salmon, making it good for people new to eating fish.
Refrigerate fresh trout 1-2 days. Freeze up to 6 months. Cook to 145°F internal temperature.
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