It doesn’t affect the flavor or cooking time. You can remove the heads before or after baking. It comes down to a personal preference, but generally, I say skip the skin. Trout has very thin skin, and when baked in foil it becomes very soft. Personally, I prefer to not eat the skin of fish, but it is perfectly safe, especially if it’s wild-caught.įish with a thick skin such as salmon is best without the skin. It should also be opaque white, instead of a greyish color, and also flaked easily when pulled with a fork. The safest way is to cook to an internal temp of 145° F when read with a digital thermometer. This depends on the size and thickness of the fish and desired doneness. Trout is best baked in the oven at 400° for 12 to 16 minutes. The best temperature range to bake fish is 375 to 400 degrees F. Trout is best covered and wrapped in foil to hold in the juices while baking. Meatier fish such as tuna and swordfish are more like steaks and don’t need to be covered. Wrapping fish in foil steams it and holds in moisture. I find it’s also messier and just requires extra cleaning of your sink or counters. Since it’s not being eaten raw, it’s not necessary to rinse fish before baking. The trout I baked had a taste of melted butter, even though I didn’t add any. One advantage of farm-raised fish is the meat can be fattier. If you’re lucky enough to catch your own trout while fishing, this is the best you’ll find. Avoid trout fillet and go with whole-trout. But I’ve noticed trout is most commonly available just as farm-raised. Generally, I prefer wild-caught fish for health reasons and the best flavor. These are also the most common at grocery stores. My favorites are baked rainbow trout and steelhead trout. My favorite is lemon slices, but you could also rub with lemon zest, lemon juice, or use another citrus such as limes and oranges.Īnswers to Common Questions What the Best Type of Trout to Bake ![]()
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