Trout refers to a freshwater fish with mild-flavored, lean, flaky flesh that ranges in color from white to pink or orange. Trout is commonly available whole, either fresh or frozen.
To test trout for doneness:
Slit the whole fish at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, and tuna.