Home › The Principles of Cookery › Trout

Trout

There are two or three kinds of trout-common trout, sea trout, and white trout. The sea trout reaches a good size, but the white trout never does. River trout is a most delicious fish, highly esteemed by epicures. It is seldom met with of a large size, and those are most delicate in flavour which weigh from three-quarters of a pound to one pound. The female fish is considered better than the male. It may be known by its body being deeper and its head smaller than the other. Trout may be dressed in various ways, amongst which boiling is the last to be recommended, as it is then rather insipid in flavour. It is in season from May to September, and is in perfection in June.