Can you freeze trout?
In this article, we will answer the question “Can you freeze trout?”, and how to freeze fresh trout?
Can you freeze trout?
Yes, you can freeze trout. Freezing is a great way to extend the shelf-life of the trout for up to 6-8 months, according to the USDA (2). Refrigerated uncooked trout only lasts about 1-2 days. When cooked, it can be stored for up to 4 days in the refrigerator. Read on if you want to know how to freeze fresh trout.
Aquaculture is currently a worldwide growing food-producing industry (~10% per year). One of the most vulnerable points of aquaculture is the fish’s mortality related to infectious diseases (10–20% of total mortality). Antibiotics and antifungals are very used in modern aquaculture to prevent or treat the bacterial diseases in farmed fish. As a consequence, residues of antibiotics may be present in fish when eaten (1).
How to freeze fresh trout?
Things you’ll need
- Ascorbic acid
- Plastic freezer wrap
- Freezer paper
- Clean the freshly caught trout and slit it from the anus to the gills.
- Hold the trout’s head in one hand and use your dominant hand to pull down the fish guts towards the anus.
- Thoroughly rinse the trout in under cold running water to remove the blood. Proper washing is important to prevent sliminess and preserve the taste of trout.
- Make an ascorbic acid solution by dissolving 2 tbsp of the acid in 1-quart water. Let the trout sit in this acid solution for about 20 minutes.
- After 20 minutes, pat the fish dry using lint-free paper towels.
- Double wrap the trout first with a plastic wrap, then with a freezer wrap. This will protect the fish against freezer burn.
- Freeze the fish for up to 6 months.
How to make trout with garlic lemon butter herb sauce?
- 1.5 pounds trout or salmon, or arctic char – 2 large fish fillets with skin on the bottom
- 2 tbsp olive oil more, if needed
- 1 tbsp Italian seasoning (dried thyme, oregano, parsley, combined)
- ¼ tsp salt to taste
- 4 garlic cloves diced
- 3 tbsp lemon juice freshly squeezed
- 2 tbsp white wine
- 2 tbsp butter softened
- 2 tbsp parsley chopped
- Leave the skin and generously season the rest of the fish fillets with Italian herb seasoning and salt.
- Heat olive oil in a large skillet. When the oil starts to sizzle, add the fish fillets skin side up. The flesh side of the fish should be facing down and cook for about 3-5 minutes or until golden brown. Keep the heat medium and do not let the oil smoke.
- Then cook the other side of the fish for another 2-5 minutes over medium heat. Add more oil if necessary.
- Close the lid of the skillet and remove it from the heat. Let the fish cook in the residual heat for about 10 minutes or until flaky.
- After 10 minutes, transfer the fish from the skillet to the serving plate using a spatula.
- In the same skillet, add diced garlic, lemon juice, and white wine. Cook this mixture on medium heat until the garlic softens.
- After about 1 minute or so, turn off the flame and remove the skillet from the heat.
- Stir in 1 tablespoon of chopped parsley, and 2 tablespoons of butter to the sauce. Mix until the butter melts.
- Drizzle the fish with the sauce and top off with the remaining parsley. Serve and enjoy.
Rainbow trout nutrition facts
Genetic factors such as size, sex, lifecycle stage and environmental factors such as temperature, salinity, diet, species habitat, geographic location and seasonal changes, have a major impact on the fatty acid profile of fish. Genetic factors such as size, sex, lifecycle stage and environmental factors such as temperature, salinity, diet, species habitat, geographic location and seasonal changes, have a major impact on the fatty acid profile of fish. A study showed that wild rainbow trout contained 18.1 g of protein, 2.7 g of lipids and 1.6 g of ash (3).
The fat content of the wild trout is reduced by half as compared to its farm-raised counterpart. Out of the total 2.7 grams in the wild rainbow, 27.7% consist of saturated fat, 28.6% of monounsaturated fat, and 26.4% of polyunsaturated fat.
Farm-raised trout contains a total of 4.3 grams of fat. Of this, saturated fat, monounsaturated fat, and polyunsaturated fat comprise 21.4%, 34.8% and 36.4%, respectively.
Rainbow trout is a rich source of vitamins and minerals such as calcium, potassium, magnesium, and niacin. A single 3-ounce serving of rainbow trout contains the following vitamins and minerals, approximately (4,5).
|Vitamin A||52.7 IU (8.8 micrograms)|
|Vitamin B12||3.78 mg|
|Vitamin D||645 IU (19 micrograms)|
Great source of protein
Rainbow trout is a great source of lean protein. Consuming rainbow trout twice a week can fulfill your protein requirements.
Rainbow trout is a good source of healthy omega-3 fatty acids. Omega-3 fats reduce the risk of cardiovascular diseases by lowering the blood triglyceride level, regulating blood pressure, and preventing the buildup of plaque in your arteries.
The importance of long-chain n-3 PUFA has gained attention because of curative and preventive effects on neurodevelopment in infants, cancer, fat glycaemic control, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammation. These essential fatty acids in fish are beneficial to retina and brain development and functioning, and are nutrients for growth and development of the human body (3).
Rich source of Vitamin D
Vitamin D is crucial for bone growth and bone remodeling. A single 3 ounce serving of trout provides a whopping 645 IUs of vitamin D. Vitamin D assists calcium absorption, reduces inflammation, and improves immunity (6).
In this article, we answered the question “Can you freeze trout?”, and how to freeze fresh trout?
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Adel, Milad, Maryam Dadar, and Gea Oliveri Conti. Antibiotics and malachite green residues in farmed rainbow trout (Oncorhynchus mykiss) from the Iranian markets: a risk assessment. Int J Food Prop, 2017, 20, 402-408.
United States Department of Agriculture. FoodKeeper.
Yeşilayer, Nihat, and Nusret Genç. Comparison of proximate and fatty acid compositions of wild brown trout and farmed rainbow trout. South Afr J Anim Sci, 2013, 43, 89-97.
Gokoglu, Nalan, Pinar Yerlikaya, and Emel Cengiz. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food chem, 2004, 84, 19-22.
Dias, M. Graça, et al. Vitamin content of fish and fish products consumed in Portugal. Elec J Environ Agri Food Chem, 2003, 2, 510-515.
Laird E, Ward M, McSorley E, Strain JJ, Wallace J. Vitamin D and bone health: potential mechanisms. Nutrients. 2010, 2, 693-724.