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.