Trout is the delicate, fine-flaked flesh of several freshwater (and sea-run) salmonids, above all the rainbow trout (Oncorhynchus mykiss) that is farmed in cool waters around the world. Paler, leaner and milder than its cousin the salmon, it carries a clean, faintly nutty sweetness that made the classic trout amandine — pan-fried in butter with toasted almonds — one of the great dishes of European cookery.