Freshwater Trout meat looks like a salmon and presents a similar taste. That is because it is a distant relative. It is rich in Omega 3 content.
This trout comes from Idaho, where it is caught in the streams and lakes by the Rocky Mountains.
Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. It holds well in soups and casseroles.
It goes well with many flavors... but get creative with bitter and peppery greens, as well as with citrus, curries, garlic, olives, pasta, wine and almonds.
FROZEN?
This trout meat is flash frozen right after being harvested, meaning frozen at its peak of freshness, and all of its flavor and nutrition, as well as its texture is preserved.
TROUT MEAT THAWING INSTRUCTIONS
Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.
DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.
