Rainbow trout,
Oncorhynchus mykiss, aka redband trout, is a species of salmonid native to tributaries of the Pacific Ocean in Asia and North America. Introduced in other countries for sport fishing and breeding for food. Rainbows stay in fresh water their whole lives. Lake and stream dwellers tend to be lighter as well. River dwelling Rainbow Trout are generally darker and more brilliant. In all habitats, Rainbow's backs varies from blue or green to a yellow-green or brown. They always have dark spots on their heads, backs, bellies and across their dorsal fins and cadula fins, a famed attribute of true trout. (Rainbow Trout are considered to be the best example of true trout know at this time) Rainbows also have a red or pink streak that runs from the gill cover to the caudal fin, inspiring their name.
Rainbow trout is popular in Western cuisine and is often farmed for food. It has tender flesh and a mild, somewhat nutty flavour. However, farmed trout and those taken from certain lakes have a pronounced earthy flavour which many people find unappealing.
Cleaning, preparing and cooking info with recipe ideas for trout:
BBC Food - Trout
More info:
Wikipedia (English):
Rainbow trout
Wikipedia (French):
Truite arc-en-ciel
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