The other night I bought sea trout at the local fish market, a steal at $3.99 a pound. A friend had suggested it, having had some once, well-seasoned and tomatoed and cooked fresh from the water. I cooked it in an iron skillet, with lots of chopped garlic, some oil and butter, a dash of white wine....cooked just right, dare I say, in terms of texture and so on. It was a somewhat "assertive" fish said one guest, yet very tasty. But another found it way too "fishy." So much so that she ate only one bite.
Mind you, by "fishy" here we mean with more inherent flavor. A fish that stinks is not a fresh fish, period! Fishy fish are more oily than, say flounder or halibut, and usually cost less than the rest--mackerel is a good example. Smoked mack is $7.99, smoked salmon, $15.99 at Ted Peters Smokehouse.
It had been so long since I dived into the uber fishy I wasn't even sure how I felt about sea trout. I think it would be better a second time with a real tomato-rich Provencal style of preparation. Sea trout definitely did not remind me of the ( dreaded) catfish, a critter that too me always has a bizarre texture and a "soapy" aftertaste.
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