Can you eat rainbow trout skin and how do you make it crispy?

Rainbow trout skin is edible, and when properly cooked, it gives the dish a crispy surface without wasting any ingredients. Remove any scales, dry the surface thoroughly and start cooking with the skin side against a hot pan, baking tray or grill.

Rainbow trout skin should be carefully cleaned and dried

First, check the freshness of the fish. The skin should look shiny and intact, and the fish must have a fresh smell. You can assess the quality of the fillet in more detail of the guide on the freshness of fish with the help of

Draw the blunt edge of a knife or a scaler lightly from the tail towards the head. Wipe away the loosened scales and rinse the skin with cold water only if necessary. Pat the surface dry with kitchen paper. Moisture creates steam in the pan, which softens the skin.

Salt the skin side just before cooking. A long salting time draws moisture to the surface. Pepper, lemon zest and herbs are suitable for the flesh side, as a hot pan can burn them into bitterness on the skin. Keep the fillet in the fridge until preparation rainbow trout storage instructions in accordance with.

A dry surface, a hot cooking surface and undisturbed frying make rainbow trout skin crispy.

Crispy pan-fried rainbow trout skin

Heat a heavy-based frying pan to between medium and high heat. Add a thin layer of heat-resistant oil. Place the fillet in the pan skin-side down and press it down with a spatula for 20–30 seconds to prevent the skin from curling.

Fry the portion on the skin side for about 4–6 minutes. Do not move the fish during the first few minutes. When the skin comes away from the pan effortlessly and looks golden brown, turn the piece over and cook the flesh side for another 1–2 minutes. The exact time depends on the thickness of the piece.

For example, from a 600-gram fillet you get three 200-gram portions. Cut the pieces before frying so that you get a crisp skin for every portion. A pan that is too cold will cause the skin to absorb fat, while a smoking-hot pan can burn it before the fish is cooked.

Crispy rainbow trout skin in the oven or on the grill

In the oven you get a crispy surface by heating the baking tray at the same time as you heat the oven to 225 degrees. Brush the skin with oil and place the fillet on the hot tray skin-side down. Cook for about 12–16 minutes depending on the thickness of the fillet. If the surface needs more colour, turn the skin upwards and use the top heat for 1–2 minutes. Keep an eye on the fish so that the flesh doesn't dry out.

On the grill, clean and oil the grate before adding the fish. Cook the fillet skin-side down over indirect or moderate heat for about 6–10 minutes. Close the lid and let the heat cook the top of the fish. The skin protects the flesh from direct heat and makes it easier to lift the fillet in one piece.

A marinade containing sugar or honey burns easily. Add the sweet glaze only towards the end of cooking. Further oven and grilling times can be found from the rainbow trout grilling and oven guide.

When is it best to order the fresh fillet with the skin on?

Order the fillet with the skin on when you intend to fry it in a pan, in the oven, or on the grill. The skin keeps the fillet together, protects the meat from the heat, and reduces preparation waste. A skinless fillet is better suited for soups, sauces, and dishes where the fish is cut into pieces before cooking.

Rågårds Lax raises and processes domestic rainbow trout in Skaftung, Kristinestad. When you state the intended use when ordering, you will get a fillet suited to your needs. Fresh rainbow trout for households, restaurants or large-scale kitchens can be enquired about by telephone on +358 6 222 9143.