Are you a pescetarian? If the answer is – Yes, the Himalayan Rainbow Trout from Zarin is a must try! If you don’t know what that word means, now would be a good time to try the Zarin trout. But for those who don’t particularly love seafood, give Zarin Trout a chance to change your mind. Having said that, the apprehension around seafood is understandable due its very unique texture and flavour in comparison to other meats. However, the Himalayan Rainbow Trout, unlike most other fish, is versatile and has a flavour that isn’t overpowering yet distinct enough to be relished.
The Himalayan Rainbow Trout has a mild, nutty flavour, similar to that of a salmon. This fish can be used to prepare various dishes via various techniques – but here are the ones we loved most at Zarin through a lot of trials and errors:
Grilling:
The Himalayan Trout is an exquisite fish that is rich in flavour and becomes more succulent on grilling. This method enhances the nuttiness of the fish and when grilled perfectly, the flesh falls off the bone without a hunch.
Zarin’s Quick Tip: To make a grilled Himalayan Rainbow Trout even tastier, add fresh herbs and seasonings to the marination.
Baking:
The quickest way to use a Himalayan Rainbow Trout from Zarin (while extracting and gaining its best flavours!) is through baking. It is not only the easiest way to prepare the Zarin Trout but is also the most nutrient retaining.
Zarin’s Quick Tip: A drizzle of olive oil and some salt seasoning is all you need to enjoy our delicious trout.
Poaching:
Predominantly used as a method to cook a Himalayan Rainbow Trout in Italian cuisine, poaching is the most effective method to cook this fish. Poaching the fish in cold media (like water, ice or others) ensures a tender result, while the aromatics impart flavour without overshadowing the fish’s natural sweetness.
Furthermore, the Zarin Trout is harvested by the local farmers of Kashmir valley without any additives which leads to the retention of the nutritional value as much as the natural flavour of the fish.
Tandoor:
Most people believe that Trout isn’t suited for Indian cooking and we’re here to disagree! While uncommon at the time of posting this blog, there is a way to cook the Zarin Trout that incorporates the best of Indian flavours through a very traditional cooking technique – the Tandoor!
This method of cooking keeps the juices of the Himalayan Rainbow Trout intact, allowing the marination of spices to seep through the fish while in the process of being cooked. The highlight of a Tandoori Himalayan Rainbow Trout is the charred skin that gives the fish a well defined smoky flavour.
(P.S. This was the highest voted form of trout by Team Zarin!)
Frying:
A pan-fried Himalayan Rainbow Trout takes you straight to the Kashmir Valley! It is best to pan fry the Himalayan Rainbow Trout, given its rich, distinct flavour and flaky flesh.
Zarin’s Quick Tip: Add a dash of your favourite spices to extract all the mouth-watering flavours of the Zarin Trout.
The beauty of the Himalayan Rainbow Trout lies in the subtlety of its flavour and texture. In the case of this particular fish, less is more. Just a hint of a spice here and a dash of fresh herbs there, and your Zarin Trout is ready to be relished.
We’re waiting to hear which form of our Trout you liked best – so don’t forget to let us know!
