Rainbow trout is one of Australia’s most widely farmed freshwater fish, with a delicate, slightly nutty flavour and tender, pink-tinged flesh. It’s closely related to salmon and occupies a similar culinary space, though its flavour is milder and its texture a touch more delicate.
It’s extremely versatile in the kitchen — excellent pan-fried with crispy skin, baked whole, smoked, or poached. The flesh flakes easily and pairs well with simple accompaniments like lemon, capers, almonds, and fresh herbs. Smoked rainbow trout is particularly popular as a ready-to-eat product.
Australian rainbow trout farms are concentrated in cool-water regions, particularly Tasmania and the Victorian highlands. Both farmed and wild-caught trout are available, with farmed fish making up the majority of what’s sold commercially.
How it's made
Nutrition (per 100g)
1 fillet is about 79 g — roughly 110 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
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