Frozen Rainbow Trout
A member of the salmon family with a name derived from its multi-hued colors depending on its age and habitat. For the most part, it is speckled with black spots and has a line of pinkish red along its length with silvery white on the underside. It is a freshwater fish that goes to the ocean for two to three years then returns to freshwater to spawn.
It is an oily fish that has a delicate almost "nutty" flavor with tender orange or reddish flesh. It can be cooked right after cleaning, no need to scale, fillet or skin. Its meat has the tendency to hold together better with the skin included in cooking.
- Perfect for grilling with a little lemon and herbs to your liking
- Great to pair with white wines, such as sauvignon blanc, pinot gris, or chardonnay
- Great as baked, steamed or pan-fried
- Fits any fish recipes
As an oil-rich fish, it is abundant in omega-3 fatty acids that are essential to the heart. These good fats help promote good cholesterol levels, reduce risk factors of cardiovascular diseases and lower blood pressure. They play an important role as well in fighting against inflammation and cancer prevention. They also contribute in the overall brain health.
It is rich in protein with high doses of some amino acids that help build and keep every cell in the body healthy. A hundred-gram serving of rainbow trout provides 40% of the daily value need.
It is specially an excellent source of vitamin D with a breathtaking 159% of the daily recommended intake! We need this vitamin for bone health and growth, for absorption of calcium and regulation of phosphorus as well as other important functions of the body.
Like other fish, it is also a good source of selenium, a trace mineral that helps fight off damaging chemical processes in the body and enhance immune system; a good source of phosphorus that contribute in overall bone and teeth health; and complete with other minerals in small to moderate doses.
It is an excellent source of B-vitamin complex, particularly vitamin B12 and niacin with 72% and 28% of the daily recommended intake respectively. Other vitamins are also present in small to moderate amounts as well.
*For pregnant or breasfeeding women, please consult first your doctor for specific recommendations.
Keep frozen (-18°C) until ready to thaw.
Avoid refreezing after defrosting.
Remove from packaging.
Refrigerate below 38°F overnight or put under running cold water.
Delivered frozen, raw, vacuum packed per 2 pieces
Herb-stuffed Rainbow Trout & Green Salad
2 rainbow trouts, cleaned and gutted
1 cup Mixed Herbs for Fish
2 lemons, sliced
Salt and ground black pepper
3 tbsp extra light olive oil
1 tbsp white wine & tarragon vinegar
1 tsp Dijon mustard
1 bunch kangkong
4 little lettuce leaves
Preheat the oven to 200° C or 392° F.
Brush the trout with olive oil inside-out and season with salt and pepper.
Stuff each trout with sliced lemons and mixed herbs.
Place stuffed fish on a baking tray and bake for 15-20 minutes, or until cooked.
In a small bowl, mix olive oil, vinegar and mustard for the salad dressing.
Put the salad leaves, lettuce and kangkong, in a bowl.
Pour over the dressing and toss.
Serve each trout on a plate with the salad alongside.
A school or group of rainbow trout fish is called a hover.