Trout has been farmed for many years so making it available all year round. 
 
The name comes from its shimmering colours ranging from olive to bluish-greens, with a pinkish-red band along the length. 
 
Trout has a more subtle flavour than Salmon, with smaller flakes. 
 
Trout is a traditional tried and tested fish that is always popular on menus, as a starter or a main course 12 months of the year and lends itself to many flavours and sauces.