Trout

Trout is a cold-water fish found in rivers, lakes, and streams, and widely farmed in aquaculture operations. The flesh ranges from white to deep pink depending on the species and diet, with rainbow trout being the most commonly available variety in Australia. It has a delicate, mildly sweet flavour that’s less assertive than salmon but richer than many white fish.

In Australian cooking, trout is popular pan-fried, baked whole, smoked, or grilled. It pairs well with simple accompaniments — lemon, butter, almonds, capers, and fresh herbs. Smoked trout is a particularly prized product, often used in salads, pâtés, and on toast or blinis. Whole trout stuffed with herbs and baked is a classic preparation.

Australia has a well-established trout farming industry, particularly in Tasmania, Victoria, and New South Wales, where cold, clean water provides ideal growing conditions. Wild trout are also popular with recreational anglers across southeastern Australia.