The wild sea trout, or salmon trout, bears little resemblance to the inexpensive but unexceptional farmed trout sold in supermarkets. Its time spent at sea means that it is closer to wild salmon in colour, flavour and texture but with a less prohibitive price.

It's difficult to make a bad dish using good sea trout. An Eat the Seasons favourite is Sea Trout Fillets with a Lime-Anchovy Butter. To make the butter, beat some chopped anchovies and chopped capers into butter and blend in a little lime juice and zest. Wrap the butter in cling film, shape into a sausage and chill (the butter can also be kept in the freezer ready for use with any other flavoursome or oily fish). Grill the sea trout fillets under a hot grill for a few minutes. Serve with a slice of the butter melting over each fillet and vegetables of your choice for a sensational meal.


The sea trout is native to European and Eurasian waters. It has been successfully introduced to numerous American, African and Australasian regions over the past century.


Sea trout, or Salmo trutta trutta, is an anadromous (i.e. migrates up river from the sea to spawn) form of the species that includes the brown trout. It is silvery grey with black or reddish spots and pink flesh from its diet of shrimps and other pink-fleshed crustaceans.


Wild sea trout is sold at some supermarkets' fish counters but is more readily available from fishmongers and fresh fish market stalls. As with all fish, fresh specimens will be bright-eyed and red-gilled with a fresh sea aroma. A bronze sheen to the skin is usually a good sign.

Use the Good Fish Guide to make better informed choices when buying seafood.

If possible buy sea trout on the day you plan to eat it.

Ask your fishmonger to gut, clean and (if necessary) fillet your sea trout. Sea trout can be used as a substitute in any trout or salmon recipe.


Some of the UK's best sea trout are found in Wales where they are known as sewin.