Technically Brown and Sea Trout (S. trutta) are the same species, while Golden and Rainbow Trout are (almost) the same species.

Brown Trout: Also known as River or Lake Trout, freshwater Brown Trout has brownish-yellow skin with numerous black and rusty-red spots on its upper sides. Brown Trout has a delicate, sweet flavour. Organic Brown Trout is also available as the species is particularly suited to organic farming.

Sea Trout: Technically the same species as Brown Trout, this much sought-after wild fish is also sometimes known as Ocean or Salmon Trout, having a very similar appearance to salmon and a taste and texture midway between the two. Unlike Brown Trout, Sea Trout migrates to the sea. It is available in season between 1 March and 31 August, although now being farmed which will increase availability. It ranges in size up to 5kg, and can be cooked in the same ways as both Salmon and other Trout species.

Rainbow Trout: A species which originates from the lakes and streams draining the Pacific slope – from Alaska to Northern Baja Mexico, as well as the Pacific coastal stream of Asia. Rainbow Trout has been successfully farmed for many years, is great value and always popular on spring and summer menus. 

The name comes from the fish’s shimmering colours – from olive to bluish-greens, with a pinkish-red band along the side. Ranging in size from 230g–1kg, trout has a more subtle flavour than Salmon and smaller flakes. As well as portion size whole fish and fillets, try canoed fish or butterfly fillets, which can be filled for great presentation. Trout fillets are also ideal for hot smoking. There are many classic Trout recipes, with a recent increasing trend to use stronger, spicier flavours.

Golden Trout: Technically the same species as Rainbow Trout, this much sought-after wild fish is also sometimes known as Ocean or Salmon Trout, having a very similar appearance to Salmon and a taste and texture midway between the two. Unlike Brown Trout, Sea Trout migrates to the sea. It is available in season between 1 March and 31 August, although now being farmed which will increase availability. It ranges in size up to 5kg, and can be cooked in the same ways as both Salmon and other Trout species.