Seek out sea trout
Have you tried Sea Trout? It’s a cheaper choice to salmon, but that doesn’t mean it tastes inferior. In fact, some would argue it tastes better than salmon. Both fish are similar in their behaviour and how they look. Both are migratory, spending half the year feeding at sea and returning to the rivers for summer and spawning. The larger a trout gets, the more like a salmon it looks. BOTH are a good source of omega-3 essential fatty acids.
Today, like salmon, most trout is farmed. The market is growing for this delicious fish, greatly in part, due to the rising cost of salmon which has soared this year due to a salmon crisis in Chile and the fact the Americans and Russians are pushing the price up.
Second to Norway, Chile is the largest exporter of salmon, but this year, stocks have been badly affected due to an algal bloom that has affected 37 of the 415 salmon farms in Southern Chile. Blame El Nino weather; sea temperatures have been 2-4 degrees warmer, there’s been a lot of sun, lack of rain and mild winds – a cocktail to shake up the algae. 25 million fish had died by end of March – and it got worse. The algal bloom was a huge “red tide” across the coastline and triggered a health emergency and protests from fishermen, so make a switch to Sea Trout.
The Sea trout we sell is farmed in North Scotland – it arrives at Fleetwood and we collect it from there. So which way to cook it? Poaching a whole sea trout is easy a 3lb trout will easily serve four. Heat oven to 150 degrees C/300F/gas mark 2. Line a roasting tray with tin foil, rub a small amount of olive oil over the fish then lay in the foil with the juice of a lemon and a wine glass of water. Make a loose tent over the fish and bake for 10 minutes per lb. Let it rest before serving.
If you’re buying fillets, they’re best seared in a hot pan with a little olive oil – three minutes per side, then rest before serving.