Farmed trout is generally a good ethical choice, but check the sustainable fish app at fishonline.org. It’s best to buy and de-bone a whole trout. It is messy, but the more difficult it is to get the bones out, the fresher the fish.
Trout doesn’t take much cooking — like salmon, go as rare as you dare — and is suitable for making ceviche (where the fish is ‘cooked’ in citrus juice).
For an ultra-quick dinner, anoint a couple of fillets with olive oil, grill, and stuff into half a ciabatta with lashings of hollandaise.
Or, you can’t go wrong frying it in butter and toasted almonds, and serving with our other seasonal ingredients of new potatoes and a watercress salad. Doesn’t that just sound like spring?