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Trout FishingEngland |
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www.trout-net.co.uk |
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trout fishing |
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Selecting the best trout for cooking |
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Trout are rich in omega- 3 fatty acids which help prevent heart disease and are also an excellent source of protein which is essential for the body’s growth and repair. Trout are therefore very beneficial as part of a healthy balanced diet. Rainbow trout caught from a lake have more flavor than mass produced farmed fish (in my opinion). Better still, if you can get them are native brown trout or sea trout which will require little seasoning as they are already full of flavor.Trout is rich in oil and contains almost no fat.Trout is also rich in iron which is good news for people who suffer from anemia and may also be beneficial for psoriasis and arthritis. Only buy fish from a reputable fishmonger or supermarket, don’t buy a trout that is more than two days old or has been on display for overly long periods , ask when the fish arrived. Use your sense of touch, fresh trout is firm and the flesh should spring back when touched and should also feel moist. Use your sense of smell, if the trout smells too strong and ‘fishy’ give it a miss as it’s not fresh. Make sure that the trout’s eyes are still clear and not sunken, its skin is shiny and moist , the gills are still bright red and the tail is not turning at the edges. Always check that the fish is undamaged. Smoked trout should look glossy with a fresh smoky aroma. |
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