Good source
Protein
18.2 g · 36% DV target
A delicate freshwater or sea-run fish with tender, flaking flesh and a mild nutty flavor, trout serves as a versatile culinary staple with a dense profile of essential fatty acids and fat-soluble vitamins.
Trout is classified as an oily fish and is a significant source of the long-chain polyunsaturated fatty acids EPA and DHA, which are well-established for their role in reducing heart disease risk .28
Major dietary guidelines recommend consuming 8 ounces of seafood per week, specifically highlighting trout as a primary source to achieve an average daily intake of 250 mg of these essential fatty acids .28
Trout contains notably high levels of vitamin D compared to many other fish species, with some varieties reaching up to 1200 IU per 100g, which supports metabolic health and immune physiology .7
Regular consumption of fish like trout is consistently linked to improved bone health outcomes, including a reduced risk of developing osteoporosis .7
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
18.2 g · 36% DV target
0.75 g · 301% DV target
8.55 μg · 43% DV target
1.83 mg · 12% DV target
4.33 mg · 27% DV target
0.40 mg · 24% DV target
Keep in the coldest part of the fridge, ideally on ice.
Wrap tightly to prevent freezer burn.
Sustainability varies significantly between land-based aquaculture and open-water farming.
Trout are capable of changing their skin color and pattern based on their environment and stress levels, a biological camouflage known as background adaptation.