Ruby trout is essentially farm-raised trout fed on either small crustaceans (shrimp and crawfish) or naturally colored fishmeal. As a result, the trout’s flesh turns a salmon-like reddish pink and acquires a subtly different flavor.

Sources
Idaho, Washington state, California.

Availability
Ruby trout is available year-round.

Cooking Tips

• Use mild ingredients so as not to overwhelm the trout’s delicate flavor.
• Prepare by poaching, pan-frying or sautéing.
• Trout can also be wrapped in leaves and grilled.
• The fish’s skin is edible, and offers an excellent contrast to the tender meat.