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Sea trout
Sea trout is a large round fish very similar to salmon, and sometimes known as salmon trout, or sewin. Whole fish, found in the North Atlantic and large inland freshwater areas, average 2-2.3kg. Sea trout differs from the brown trout in that the sea trout migrates to the sea, which the brown trout doesn't. The bright pinky-red flesh comes from a diet of crustaceans
How to prepare
The whole fish can be boned through the stomach or along the back for serving whole. Like other round fish, sea trout give fairly equal sized fillets off either side of backbone. If you're using fillets, run your hands along the flesh to check for any pin-bones and remove these with tweezers. The skin can be left on or removed as desired. Fillets can be sliced diagonally into thin escalopes. Sea trout can be cut into steaks though this is less common.
Serving suggestions
Sea trout can be used any way you would fresh salmon. When absolutely fresh, it is suitable for sashimi and sushi, or marinated ceviche-style dishes from South America. Poach it and serve with butter or cream sauce, braise it with wine, vegetables and herbs, grill or barbecue and accompany with salsa. Don't be afraid to add spicy sauces. The steaks and fillets can also be roasted or fried. For an impressive party centrepiece, cook a whole fish in a fish kettle. Use any off-cuts or leftovers to make pâtés and terrines or chilled mousses - super starter courses and light lunches. You can also fry the skin until crisp and use it as a sushi filling.
Related recipes
- Sea trout salad
Tom Norrington Davies prepares a light summery salad with marinated grilled fish, baby carrots, asparagus and radishes - Kataifi wrapped Moroccan spiced sea trout
Maria Elia serves trout with a wrapping of crisp kataifi pastry alongside zippy ginger raita and a fabulous endive salad - Pan-fried sea trout with peas, morels and parmesan shavings
Jun Tanaka balances the delicate flavour of fresh sea trout with morels and peas in a rich buttery emulsion - Moroccan steamed sea trout with chermoula
Danny Boome turns trout into a tempting main meal with a Moroccan influence in this fabulous fish recipe - Pan fried sea trout with vegetable ratatouille and ginger butter sauce
Vibrant sunshine vegetables, flaky golden trout and a zingy ginger butter sauce make a terrific trio from Richard Phillips





















