The TROUT, it’s a fresh water fish. All varieties of trout are highly coveted for their delicious flavor, aroma and easily digested. There are river (pink), Lake (silver).
Its size varies between 20 and 40 cm in length and more. Weight, ½ kg. -15 kg. Creek trout, Brown and Rainbow. Its taste is much better when it’s fresh.
If it is not frozen, it must be of firm texture, characteristic fresh odour, not ammonia and intense color.
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
It can be prepared grilled, broiled, baked with vegetables, poached and served with sauces or melted butter.
Refrigerate immediately when you reach your destination. If it has been purchased frozen, place it in the freezer if it is not going to be consumed in a short time.
Its duration will also depend on its freshness at the time of purchase.
Fish or any other meat should be moved from the freezer to the refrigerator to be thawed, never thawed at room temperature.
Fish or any other meat, once thawed, should not be re-frozen as microorganisms have been activated and may become toxic to the organism.
Freeze. Cool.
2-3 months approx. 2 days approx.
If you want the fillets to retain their shape, do not remove the skin when cooking.
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
Fish or any other food should be handled with clean hands and utensils.
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