Anglers who catch saltwater fish talk about eating a fish right after they reel it in, but if you are inland, can you eat trout raw? You can in a pinch, but it’s not the best idea since trout are freshwater fish.
Freshwater fish like most types of trout have higher rates of carrying parasites when compared to saltwater fish. Eating any raw fish carries a risk of illness, but saltwater fish are a safer choice. Scientists recommended that you freeze any fresh fish for at least a week to kill all bacteria and parasites living in them.
You can use trout in ceviche since it uses citric acid to “cook” the meat, but even this method is not guaranteed to kill all bacteria and parasites.
How to Cook Trout
First, clean your trout. Let it bleed out and then pull out its insides. Wash the fish before you cut it into fillets. Take time to remove as many bones as you can so you don’t have to worry about choking on them.
At this point, you should be able to inspect the fillets for parasites. If any part of the fish looks strange, don’t eat it. It’s better to catch another fish than to risk food poisoning by eating rotten or damaged flesh.
You can cook your trout over a campfire or on a stovetop. The best way to know that your trout is done is by texture or how easily it flakes with a fork. It stays very moist unless it gets overcooked.