Ruby red trout is essentially farm-raised trout fed on either small crustaceans (shrimp and crawfish) or naturally colored fishmeal. As a result, the trout’s flesh turns a salmon-like reddish pink and acquires a subtly different flavor.
Texture and Flavor: Delicate, high fish oil content, flaky, flavorful
Cooking Methods: Grill, blacken, bake, sauté, deep fry, pan fry, poach, smoke
Substitutes: Rainbow Trout, Steelhead