Rainbow trout flesh can be white, pink, or orange and has a delicate almost nutty flavor. “Pink” rainbow trout, which are sometimes marketed at a premium price (and preferred by European consumers compared to U.S. consumers that show preference for a whiter fish), get their meat color from a synthetic carotenoid pigment that is added to the fish feed. Rainbow trout are available year-round primarily fresh, although it is also available frozen, smoked, and canned. Product forms include whole dressed trout, boned trout, skin-on pinbone-in fillets, & skin-on boneless fillets. Look for fish with moist flesh, shiny skin and eyes, and a fresh, mild aroma. According to some buyers, raceway-raised fish tends to have more consistent quality, but tend to be smaller in size (~1-2lbs). Trout from ponds/net pens grow faster and are larger (~5-10lbs), but if the water isn't managed properly the fish may have an off flavor caused by algae. Buyer Beware: Some rainbow trout farmers add antibiotics to their feed so buyers who are concerned about this are advised to look for regional farmers who don’t use animal-based feeds, and limit or entirely avoid the use of antibiotics.

Key sustainability sourcing notes for rainbow trout:

Learn more details with our updated rainbow trout sustainable seafood guide.