Quick Answer
Whether or not to leave the skin on trout when cooking depends on personal preference and the cooking method being used. Some people prefer removing the skin for aesthetic reasons or because they find it unappealing to eat. However, the skin helps keep the fish moist and adds flavor, so leaving it on can be beneficial in many cooking applications. Ultimately, it comes down to chef’s choice.
Leaving the Skin On
Here are some reasons you may want to leave the skin on trout when cooking:
- The skin helps retain moisture and prevents the delicate trout flesh from drying out during cooking. The skin forms a protective barrier that locks in juices and flavors.
- The skin contains a lot of natural fish oils that will add flavor to the trout as it cooks. The skin helps browning during pan frying or broiling.
- The skin can provide added texture and crunch. The crispy skin gives a nice contrast to the soft, flaky fish interior.
- Leaving the skin on makes it easier to handle the fish during cooking without breaking it apart. The skin helps hold the fillet together.
- Skin-on cooking methods allow you to achieve beautifully browned, pan seared trout fillets. The high heat crisps the skin beautifully.
- The skin contains nutrients like vitamin D, protein, and heart-healthy omega-3s. Leaving it on allows you to gain more nutritional value.
- It saves prep time by skipping the step of removing the skin and risking tearing the fillets.
Overall, the skin acts as a protective shield and adds great texture, color, and flavor when trout is broiled, grilled, pan seared or otherwise cooked using high heat. The skin can be left on for most cooking methods, besides poaching, steaming, or boiling.
Removing the Skin
Here are some reasons you may want to remove the skin from trout prior to cooking:
- The skin can give off a “fishy” flavor when cooked that some people find unappealing and strong.
- Without the skin, the flesh cooks more evenly since it’s exposed directly to the heat source.
- Skinning lets seasonings and marinades better penetrate the flesh for added flavor.
- The fish looks cleaner and more appetizing when presented skinless.
- The skin can stick to grilling or pan surfaces. Removing it reduces chances of tearing.
- Skin adds calories and fat. Removing it creates a lighter, healthier meal.
- The skin may be slippery or hard to eat. Skinless fillets can be easier to handle.
- Skin could contain imperfections you want to cut away.
Skin removal makes the most sense for trout that will be poached, steamed, or gently baked, where the skin won’t crisp up. It also allows for easier sauce coverage on the flesh. Skinless presentation can be more refined.
Best Cooking Methods for Skin-On Trout
If you want to keep the skin on trout, these cooking methods are ideal:
Pan Searing
Get a skillet very hot over high heat. Add just enough oil to lightly coat the pan. Lay fillets skin-side down and cook for 2-3 minutes untouched until the skin browns. Flip and cook 1-2 minutes more. The high heat renders the skin deliciously crispy.
Broiling
Place trout on a foil-lined baking sheet skin-side up. Broil 3-4 inches from heat for 3-5 minutes until skin crisps and fish flakes. Keep an eye on it to avoid burning. Broiling cooks the fish through while crisping the skin nicely.
Grilling
Oil the grill grates well. Place trout over direct high heat skin-side down. Grill for 2-3 minutes per side until skin is charred and fish is opaque. The skin helps keep fillets intact on the grates.
Baking
Bake trout at 400°F skin-side up on a baking sheet for about 15 minutes until fish reaches 145°F. Basting with butter or oil helps the skin get crispy. This method is easy but won’t be as crispy as grilling or broiling.
Poaching
One exception is poaching, where it’s ideal to remove the skin first. Gently simmer fillets in broth, wine or a court bouillon for 4-6 minutes until just opaque throughout. Poaching yields incredibly moist, delicate trout.
Frying
You can pan or deep fry skin-on trout to make the skin extra crispy. Dredge fillets in flour, cornmeal, or batter before frying in oil for 2-3 minutes per side. The coating nicely adheres to the skin.
Prepping Skin-On Trout
If keeping the skin on, follow these tips to prep trout fillets for cooking:
- Use a sharp fillet knife to remove pinbones near the center line. Tweezers also help grip small bones.
- Rinse fillets under cold water and pat very dry with paper towels. Moisture inhibits crisping.
- Score skin diagonally in several places. This helps skin shrink less and crisp more evenly.
- Brush skin with oil or rub with dry seasoning salt to add flavor and encourage browning.
- Chill trout in the fridge up to 2 days before cooking for optimal freshness and firm texture.
Proper scoring, drying, oiling and chilling will help the trout skin get deliciously crispy during cooking.
Cooking Skinless Trout Fillets
For skinless trout, consider these gentler cooking methods:
Poaching
Poach gently in broth, wine or court bouillon over medium-low heat for 4-6 minutes. The delicate fish will turn opaque and flaky when done.
Steaming
Steam in parchment paper or banana leaf packets for 6-8 minutes until just cooked through. A moist, healthy cooking technique.
Baking
Bake at 375°F for about 12 minutes. Baste with butter, oil or sauce for added moisture and flavor.
Sautéing
Cook over medium-high heat in lightly browned butter for 2-3 minutes per side. Turn carefully with a spatula.
En Papillote
Bake sealed in parchment packets with veggies and herbs at 375°F for 12-15 minutes. Steam cooks the fish gently.
Microwaving
Microwave 6-8 ounces of trout for 2-3 minutes on high until just opaque and flaky. Use parchment or microwave-safe plastic to cover.
Choosing the Best Trout for Cooking
The most common varieties of trout are:
- Rainbow trout – Delicate pink/orange flesh with moderate fat content. Often farm-raised.
- Brook trout – Fine white flesh with little fat. Caught wild but also farmed.
- Lake trout – Leaner with gray/white meat and low oil content. Only caught wild.
- Brown trout – Light brown meat that’s fattier than brook trout. Farmed and wild-caught.
Rainbow and brook trout are ideal for cooking with the skin on since they have enough fat to keep the flesh moist. Lean lake trout benefits more from added moisture like steaming.
Look for trout that smells fresh, not fishy or ammonia-like. The flesh should spring back when pressed. Farm-raised trout is widely available year-round for convenience. Trout sizes range from 1⁄2 pound up to 2+ pounds. The 1⁄2 to 1 pound range works well for a single serving.
Ingredients That Pair Well with Trout
Trout has a sweet, delicate flavor that pairs nicely with simple ingredients like:
- Lemon – Brightens flavor and cuts richness
- Butter – Bastes and enriches flavor
- Dill – Fresh herb that complements trout well
- Parsley
- Thyme
- Garlic
- Onion
- White wine
- Capers
- Almonds
Avoid overpowering trout with intense marinades or spice rubs. Let the natural flavor shine through.
Serving Skin-On Trout
Crispy trout skin is delicious when served right out of the pan or off the grill. Here are serving suggestions:
- Serve trout fillets skin-side up to showcase the crisp skin.
- Try squeezing fresh lemon over the pan seared skin for brightness.
- Plan for the skin to be eaten since it has so much flavor from cooking.
- Provide extra lemon wedges, tartar sauce or aioli for dipping the fish and skin.
- Garnish with fresh dill, parsley, sliced almonds or capers to complement the trout.
- Pan sauce made with white wine, shallots and capers nicely enhances crispy skin.
- On plated dishes, add sideways roasted lemon slices and fresh herbs.
The crispy skin on trout is an edible highlight not to be missed!
Troubleshooting Skin Preparation
Problem: Skin won’t get crispy
– Dry fillets very well before cooking
– Use high heat like grilling or broiling
– Avoid steaming or poaching methods
– Score skin before cooking
– Brush skin with oil before cooking
Problem: Skin sticks to the pan
– Use a non-stick pan or line with foil
– Don’t move the fish too soon after laying it in the pan
– Cook skin-side down first, then flip to finish cooking
Problem: Skin burns or overcooks
– Use medium-high heat, not extremely high
– Watch closely and adjust heat down if needed
– Cook thicker fillets for less time (they’ll finish cooking off heat)
– Use the broiler with care to avoid burning
Problem: Skin tears when removing
– Use a very sharp, thin fillet knife
– Angle knife slightly to cut cleanly from tail to head
– Cut down behind dorsal fin to remove skin cleanly
– Run knife right along the skin to avoid tearing flesh
Conclusion
Whether to leave the skin on trout is ultimately up to the preferences of the chef and diners. Skin-on achieves delicious crispy texture and concentrated flavor using high-heat cooking methods like grilling, broiling, baking and pan frying. Removing the skin can be better for gentle cooking techniques like poaching, as well as for appearance and ease of eating. Trout cooked either way can be amazing with simple flavor pairings that highlight its natural sweetness. As long as the fish is fresh and cooked properly to ideal doneness, the skin can be kept on or taken off with delicious results. Crispy trout skin is certainly worth trying for its added richness and crunch!