DINERS ordering their favourite dish in a restaurant may be forgiven for not even considering trout.

Although fish is popular among consumers many forget the appeal of trout.

But this week sees the British Trout Association launch National Trout Week.

Top celebrity chef Antony Worrall Thompson is lending his support to the week and is encouraging people to try trout.

Research shows that trout and other oil-rich fish can play a vital role in preventing deaths from heart disease - yet most of us fail to eat enough to do us good.

Government health experts recommend that we eat one to two portions of fish a week - one of which should be an oil rich fish such as trout which is high in omega-3 polyunsaturated fatty acids.

Research indicates that it can cut the risk of fatal heart attacks by lowering blood fat levels and reducing blood clotting.

However, consumption of oil-rich fish is very low in this country, despite the fact that coronary heart disease is the most single cause of death in Britain.

Figures from the British Nutrition Foundation show that only a third of adults eat one small portion of oil-rich fish a week.

"We don't eat enough fish in this country which is a great shame," said Anthony.

"Trout is a wonderfully versatile fish which lends itself to a range of delicious recipes. Not only is trout is very healthy, but it tastes wonderful and is great value too - I urge people to give it a try."

The Institute of Optimum Nutritionists believes as much as 90 per cent of the population is now deficient in omega-3.

An average portion of grilled trout is 155g, which provides 1.83g of omega-3 - well within the weekly health guidelines of 1.5g a week.

National Trout Week aims to raise awareness of the many benefits of fresh-farmed trout and boost consumption levels.

It's low in fat (a third of the fat of salmon) as well as being low in calories.

It is also an excellent source of iron, calcium, selenium and vitamins A, B1, B2, B6 and B12.

It contains valuable natural oils that can help keep the skin and hair in good condition.

In addition to medical research into heart disease, there is growing evidence to demonstrate the importance of omega-3 in brain and retina development in infants. Concern has been expressed about the adequacy of omega-3 in the diet of pregnant and breast-feeding women.

Oil-rich supplements have also been shown to alleviate some of the symptoms of rheumatoid arthritis, producing beneficial changes in levels of fatigue, swollen and tender joints, grip strength and mobility.

Trout is available all year round from supermarkets, individual shops, fishmongers or direct from fish-farm shops. It can be bought fresh or frozen, as fillets, steaks or whole fish and also comes in hot and cold and smoked varieties.

Whole fish, steaks and fillets can be oven-baked in a greased dish or wrapped in individual foil parcels and baked in a medium oven.

In each case, top with a knob of butter and moisten with a little fruit juice, wine or cider. Allow 20 to 30 minutes for portion-size fish and steaks.