Rainbow Trout
Other names:	Steelhead (in ocean form)
Description:	Multicolored skin, which gives the fish its name. Almost all U.S. Rainbow Trout production is farmed and most of it comes from Idaho. Fish are graded in sizes by the ounce and sold head on and either bone-in (to retailers) and bone-out to restaurants.
Fat Content:	High
Size:	Six ounces to four ponds when agricultured. Normally 1-2 pounds in the wild, but up to 50 lbs.
Range:	Western North American lakes and streams. Widely agriculltured, especially in the Western U.S.
Season:	All Year
Available Forms:	Dressed, Boned, smoked, fillet
Flesh:	Creamy, delicate flesh with noticeable flake. Agricultured fish are whiter and milder in flavor than wild trout.