Trout

50°C122°F

Core Temperature

Range

Min

48°C118°F

Recommended

50°C122°F

Max

60°C140°F

Doneness

Medium

Description

Trout has a delicate, mild flavor and fine, flaky texture. Similar to salmon in fat content and cooking temperature. Avoid overcooking — trout dries out quickly.

Resting

1–2 minutes after cooking is sufficient.

⚠️ Safety

Wild-caught trout may contain Anisakis parasites. When cooking below 60°C, use farmed fish or fish previously frozen at -20°C for 24 hours.

Wine for seafood & fish

6 matching grapes