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Rainbow Trout is a colorful patterned fish and is a member of the salmon family with one of the healthiest fishes you can include in your diet.
We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.
Rainbow Trout is the sustainable, low mercury fish labeled a “best choice” by several food advisory boards.
Rainbow trout tastes delicious and is simple to prepare, even for those who shy away from cooking fish.
The lean fish has a milder “fishy” taste and can be served hot or cold.
No matter how you prepare it just make sure you enjoy two servings of fish per week, your heart and your health will thank you for it.
Rainbow trout meat is mild, with a delicate, nut-like flavor.
The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange.
When the meat is cooked, it has a delicate flake and the color pales.
Trout feed can contain pigments to produce desired flesh colors.
The fillets need to be firm, resilient and have a fresh appearance.
The skin of the rainbow trout should be dark, shiny and have a slippery feel.
- All cuts come with skin on
- Weight includes bones
- Weight indicated is the minimum what you will receive
How To Defrost Frozen Rainbow Trout
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.
Preheat your oven to 190°C – 205°C.
Place trout in baking pan covered with parchment or foil and a light spritz of cooking spray.
Bake for 15-20 minutes or until the fillet flakes easily when pressed with a fork.
Try out this method with Baked Rainbow Trout with Pine Nut & Lemon zest, chopped parsley, garlic.
Lay rainbow trout skin side down in baking pan.
Turn broiler on high and situate the trout four inches away from heat source.
Broil for three to five minutes.
This spiced and broiled rainbow trout recipe is complete with homemade potato balls.
Clean and then lightly oil the grate of your grill.
Set it to medium to medium-high heat and place rainbow trout on the grate.
Cook for three minutes on one side and then flip it over very carefully –trout fillets are very thin and delicate– to cook on the other side for an additional three minutes.
Grill up some Thai-inspired sauces which goes well with grilled Rainbow Trout.
Heat a lightly oiled pan on medium to medium-high heat.
Place the trout in the pan flesh side down.
Sauté for two to three minutes on each side.
Place trout in a pan with aromatic vegetables and cover with stock/liquid until it is fully submerged.
Cook on low heat for six to eight minutes.
Tip: Your rainbow trout fillets should reach at least 65°C.
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