It was the centrepiece of many a British dinner table in the 1970s: easy to cook and present whether served whole, baked or pan-fried with a smattering of almonds.
But British rainbow trout could disappear from tables within a generation, a leading UK supermarket has warned, shunned by shoppers who have discovered more exotic imported freshwater fish such as African tilapia and pangasius from south-east Asia.
Salmon, the other popular British freshwater fish, has also been muscling in on the rainbow trout's market: currently, approximately 21,000 tonnes of trout are farmed in the UK every year, compared with 170,000 tonnes of salmon.
Over the last decade, rainbow trout sales have been in steady decline across all retailers, plummeting by nearly 10% within the last five years. As a result, Morrisons is now warning that the British rainbow trout could disappear completely within 17 years.
But we should not abandon the fish, say chefs including Galton Blackiston, owner and head chef of the Michelin-starred Morston Hall hotel and restaurant in Norfolk.
"I am a big fan of trout " it really is the most British of dishes " and we get ours from nearby Narborough lake," he said. "But I don't put it on the menu as much as I'd like to as it is not very popular. People tend to overcook it, which makes it dry, but it just needs a gentle pan-fry or grilling to bring out its lovely delicate flavour."
For chef and restaurateur Richard Corrigan British trout is "a particular favourite " especially Windermere char. This fish is ideal for cooking whole or simply pan fried. If I get the chance, I like to spend an afternoon on Lake Windermere and catch my own."
The fish has health benefits too. The British Trout Association points out that trout is high in omega 3 oils but low in fat compared with other oil-rich fish such as salmon, mackerel and sea bass.
Huw Thomas, fisheries and aquaculture manager at Morrisons, said consumers were switching to imports and white fish such as cod.
"Trout is a beautiful fish. It's got a delicate flavour which is slightly nutty and earthy. It's much more subtle than salmon," he said. "There are a huge range of classic trout dishes, but personally I prefer rubbing spicy flavours on to the fish skin such as paprika and cumin, then baking them."
Sainsbury's has also been urging its customers to be more adventurous in their fish buying and consider British trout through its "Switch the fish" scheme.
