Trout itself is a hug family of fish but only a few take the label at the table of cuisine in today’s eyes.The meat is mild, with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange. When the meat is cooked, it has a delicate flake and the color pales.
Don’t overpower the delicate taste of rainbow trout with strong sauces. A little butter, lemon and parsley is all you need. Keep it simple and the taste wont be.