Originally found in the lakes and streams draining from the Pacific slope, from Alaska to northern Baja Mexico, as well as the pacific coastal stream of Asia. Rainbow Trout has been successfully farmed for many years, is great value and always popular on spring and summer menus. The name comes from its shimmering colours ranging from olive to bluish-greens, with a pinkish-red band along the length. Ranging in size from 230g to 1kg they have a more subtle flavour than Salmon with smaller flakes. As well as portion sized whole fish and fillets, try canoed fish or butterfly-cut fillets, which can be filled and give great presentation. Trout fillets are also ideal for hot smoking. There are many classic Trout dishes, but there is an increasing trend in using stronger, spicier flavours.