Trout
Often cooked whole, skin and all.
Rare
No submissions yet — be the first!
Medium rare
No submissions yet — be the first!
Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your trout now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Trout
Trout is often cooked whole, with head, bone and skin. That changes how you measure, because the backbone conducts heat differently than the flesh around it.
Measure just behind the head, at the thickest point of the back, sliding the tip of the probe to just beside the bone without touching it. That is the section that comes up to temperature last. Measure further towards the tail and you are reading a part that was done long ago.
Trout is lightly oily, which makes it more tolerant than cod but less so than salmon. Around 55 degrees the flesh is just opaque and still moist; by 60 degrees it releases easily from the bone, which many people consider the ideal point on a whole fish.
A useful check without a thermometer is the dorsal fin: if it pulls out with slight resistance, the fish is done. That works well as confirmation, but it tells you nothing about how far past done you are.
Tips
-
Most voted
Bij een hele forel meet je vlak achter de kop, op het dikste punt langs de graat.
Add your own core temperatures
Log in to add your own temperatures, rest time or tips, and to vote.
Log in