Trout always brings back memories of a day out with my father when I was a young girl.
We packed the sandwiches and headed for a trout farm hidden somewhere in the hills and valleys of Co Wicklow. Set up at the side of the pool I cast my line, sure that I would reel in a big trout. However, my enthusiasm betrayed me, and I ended up tangled in the line of an experienced fisherman, to his great frustration and my great dismay.
Although I can still feel Dad's reassuring presence, we packed up quickly, and moved on, comforted by our tea and sandwiches, overlooking the beautiful vales. I don’t think I have held a fishing rod since.
Trout is a round fish closely related to the salmon family. It is a freshwater fish living in rivers and lakes throughout Ireland.
The three types most commonly available in Ireland are brown trout, sea trout and rainbow trout.
The brown trout or breac donn is a native Irish species and the most widely distributed freshwater fish in Ireland. Fresh Water Trout is low in calories and high in protein, a healthy source of omega 3 fatty acids, it is rich in B vitamins and a good source of iodine.
Trout is best eaten whilst very fresh. It has a light flaky texture and a deliciously mild flavour which would even entice those who don’t always enjoy fish. It is a very versatile fish and can be cooked in a variety of ways including frying, baking, poaching, grilling and is also ideal for the barbecue.
Its delicate flavour only requires a little seasoning but can be enhanced by the addition of butter flavoured with dill, lemon or garlic.
Versatile, tasty, and easy to cook - give trout a try, you will be pleasantly surprised.