Ocean Trout

When grown out in sea cages, it is marketed as ‘Ocean Trout’. The skin colour ranges from silvery, in saltwater, to olive-brownish in brackish water, becoming darker towards the top with spots over most of the body and on the tail fin, distinguishing it from Atlantic Salmon and brown trout which have plain tail fins. It usually has a pink-orange patch on the gill cover becoming a broad stripe along the middle of the sides.

Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. An attractive fish cooked whole. Flesh has good gelling characteristics and works well in mousseline or minced for fish cakes and fish balls.