Friulian Trout: A Wriggling Delicacy
Friulian Trout: A Wriggling Delicacy
Friulian Trout: A Wriggling Delicacy
08/03/2017

Friulian Trout: A Wriggling Delicacy


Friulian trout tot up to 30% of Italian trout farming. The waters are clean, clear, fresh and oxygen-rich. The trout thriving in it are tasty, healthy and the ideal ingredient in a number of recipes.

Trout farming in Friuli
The farmed trout in Friuli can be easily recognised by its firm, yet tender flesh, as well as its high digestibility. The Friulian trout is a healthy, safe and highly-controlled fish, thriving in clear waters only. For this reason, the trout is considered as the litmus test for the quality of its natural habitat. At present, trout farms are located near water springs, streams and wellheads, which provide the most suitable waters for the trout to thrive. Friuli-Venezia Giulia is the first region in Italy for trout farming, with 300 businesses and up to 12,500 tonnes produced every year (as of 2012).

The Friulian trout
The indicators of the freshness of a Friulan trout are: shiny scales, pink gills, translucent and slightly protruding eye, firm and elastic flesh. Like all fish, trout is reported to be instrumental in preventing heart diseases, thanks to a high content of polyunsaturated fatty acids Omega-3, which contribute to raise HDL, often referred to as “good cholesterol”. Furthermore, trout is highly digestible and extremely nutritious. It is rich in protein and all the essential amino acids, nurtured by the high quality of the habitat where the Friulian trout are kept.

Recipes and pairings
The flesh of the Friulian trout is delicate and extraordinarily versatile. It goes well with mild or even more distinctive flavours, such as almonds, sage, champignons and red wine. The smoked Friulian trout has received a PAT designation (Typical Agricultural Foodstuff) and is excellent when cooked sous-vide. If grilled, it can be paired with a fruity Sauvignon. Ribolla Gialla is more suited to foil-baked trout. Boiled trout requires Pinot bianco (blanc). Fruity chardonnay is ideal for pan-fried trout, whereas the aromatic bouquet of Pinot grigio (gris) is the best match for deep-fried trout. Malvasia fits marinated trout. Pinot grigio is once again recommended with smoked trout. The recipes are countless and they can provide an excuse to enjoy the excellent wines of the land of Friuli, as well.




Friulian Trout: A Wriggling Delicacy

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