This is certainly the trout, which is one of our favourite fish and for good reason. It is used and eaten by chefs and home cooks in all its forms.
We don't eat enough fish for two reasons. Firstly, because of the strong taste of fish and secondly, because of the many splinters that interfere with a tasty and continuous meal. In many cases, the problem is solved by using seawater fish or fillets already prepared in advance. But the best thing would be to be able to eat our own local ingredients without any problems and, last but not least, at affordable prices. Such as trout.
White meat, tasty and affordable
In Hungary, we eat an average of 6 kg of fish per person, while in Europe the average person eats 20 kg of fish per year. This is strange only because Hungary excels in fish farming. It is therefore worth looking around in markets and shops, as well as in quick-frozen goods, to see what other options we have besides the well-known and less popular fish.
Why it's important to eat more fish
Numerous studies have shown that countries that eat fish 2-3 times a week have lower rates of heart attacks, vascular problems and obesity. Fish is such an easily digestible source of protein and contains high levels of omega-3 fatty acids. You wouldn't think that this kind of food, which doesn't make your digestive system work harder, yet nourishes your body and even provides vitamins A, D, B, B12 to your organs, would have such a huge improvement and effect after a year. Many people also believe that eating fish and vegetables is the secret to longevity.
How to prepare the troutot?
The trout is basically a very mobile animal, which in this case means that it swims against the tide, which is why its flesh is lean and white. It is said that anyone who is just getting to know fish should start with trout, as its tender and silky flavour will not disappoint. This means that it can be seasoned and prepared in many different ways, because it adapts to its ingredients. It's popular to cook the trout whole, seasoning the insides generously with lemon wedges, fresh herbs, garlic and olive oil. It can also be used in stews, grilled fillets and even casseroles. Trout can be filleted in no time at all at home, so don't hesitate to try it. Trout is worth eating regularly!
Trout filleting in a few steps:
1- You will need a sharp, large knife and a dry wiped board. 2- Cut off the head of the trout. 3- Score the trout lengthwise along the backbone, then score the other half, and cut the top fillet of the fish off the backbone. 4- Turn over and cut the fillet part off the backbone in the same way, making two or three cuts. 5- Cut off the ribs. 6- Using a pair of eyebrow tweezers, remove the finger prickles from the centre and the edges of the fillets.
