The rainbow trout that grace our tables were introduced in the 1930s from western North America to provide food and recreational fishing. They quickly adapted to the temperate climate of our beautiful South West and have flourished ever since. The Pemberton Trout Hatchery was established in 1935 to provide breeding trout. Now operated by Fisheries Western Australia it provides juvenile fingerlings of rainbow and brown trout for farmers to stock dams, stocking of waterways for recreational fishing and for fish farms. One of the pioneers of farming this cold water fish is Manjimup farmer, Paul Thomsett of Clover Cottage Farms.
Trout needs little cooking and can be pan fried, oven baked, home smoked and barbecued.
Its succulent light firm pink texture retains its flavour and moisture when cooked. Pan-fried Use a tiny amount of oil. Pan fry on medium heat for two to three minutes a side. Toss in slivered almonds and a squeeze of lemon juice near the end, or roll in oatmeal and cook for two to three minutes as above. Barbecued Squirt insides of trout with citrus fruit, wrap in foil and barbecue each side for two to three minutes.