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Trout is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy at the high end. The fish only has to be cooked long enough to heat it through, usually 25 to 45 minutes. Brining the fish before cooking it also helps firm up the texture and flavor it.
There are many different types of trout available; no matter which one you select, you can prepare a moist and delicate fish entree. Trout is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to a firmer or even a chewy mouth-feel. The fish only has to be cooked long enough to heat through. Brining the fish before cooking it also helps firm up the texture and flavor it. This can take the form of a wet 5% brine or a dry brine.
Warning: Warning: The trout you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize it.
For more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish.
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Do you have experience cooking trout? Let us know your thoughts in the comments below!
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