Rainbow trout

Pat the skin dry and season the fish. Fry skin-side down in a lightly oiled hot pan for 3–4 minutes, then turn and cook for 1–2 minutes, until the flesh is opaque and flakes easily.

The flesh should turn opaque and separate easily with a fork; for a precise check, the centre should reach 63 °C. Avoid cooking it for much longer, as the delicate flesh can dry out.

Yes. For crisp skin, pat it very dry, season it and start cooking skin-side down in a hot pan; press gently with a spatula for the first few seconds so it stays flat.

Keep it covered in the coldest part of the fridge and cook it within 1–2 days of buying. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.

Its mild flavour pairs well with lemon, dill, parsley, capers and browned butter. Serve it with new potatoes and greens, or flake cooked trout into a salad or pasta.

Yes: salmon works in most recipes, but its richer flavour and often thicker fillets may need a little longer to cook. Check the thickest part rather than relying only on the recipe time.

“Salmon trout” is commonly a name for a large rainbow trout with pink or orange flesh, rather than a separate species. Its colour does not mean it is a cross between salmon and trout.