(62896) Traditional Oak Smoked Trout Fillets
Traditional Smoked Trout Fillet (Oncorhynchus mykiss) approx 180g
Our Traditional Oak Smoked Trout Fillets are prepared carefully to remove bones and then brined in Kosher grade Salt to draw the moisture out before being slowly smoked in our 150 year old brick kilns. They normally get a 24 to 36 hour smoke before being removed and chilled.
The Trout is of such a high standard that it can be enjoyed in the same way our smoked salmon is or it can be gently cooked by grilling or poaching. Cold smoked Trout fillets are a little too small for us to slice but with a sharp knife and a little practice you can slice it to perfection.
From Belleau Bridge Trout Farm - Lincolnshire
Twinpack Vacuum Packed for extended shelf life.
This product is ready to cook or enjoy straight from the pack
Catch Area FAO Area 27 (UK) Farmed .
Approx serving size 180 g
Use within 3 days of opening.
Please beware this product may contain bones
Allergens Include Fish
- Product Information
Rainbow trout are not actually native to these shores they are considered native in the North Pacific Ocean and associated drainages from the Amur River in eastern Asia, north along the Pacific slope including the Kamchatka Peninsula and extreme north-eastern Russia and along the Pacific slope of North America from Alaska south to northern Mexico.
Rainbow trout are predators with a varied diet, and will eat nearly anything they can grab. Their image as selective eaters is only a legend. Rainbows are not quite as piscivorous or aggressive as brown trout or lake trout (char). Young rainbows survive on insects, fish eggs, and smaller fish (up to 1/3 of their length), along with crayfish and other crustaceans. As they grow, though, the proportion of fish increases in most all populations. Some lake-dwelling lines may become planktonic feeders. While in flowing waters populated with salmonids, trout eat varied fish eggs, including salmon and cutthroat trout, as well as the eggs of other rainbow trout, alvei, fry, smolt and even leftover carcasses.
- Cooking Guide
smoked trout fillets can be served from the pack as it is. I would suggest this as a great way to make some outstanding pate. A very straight forward way to eat the trout, in a pan with a touch of oil, when hot pop it in after 2-3 minutes turn it over. Trout Can be cooked in a microwave in between 90 seconds and 2 minutes, makes sure to put them in a microwavable dish though! also if you want to remove the heads and tails before cooking that also works. A couple of minutes each side under the grill is a great way to heat the trout trough. There couldn't be an easier way, clean the trout and make sure all the pin bones are removed, place the trout skin side down on a large oiled oven proof dish or on foil, and season to taste and bake for 10-12min at roughly 180C degrees. Put trout in a shallow pan and add vinegar and enough water just to cover the fish. Add salt and place on stove over medium-high heat. When water just begins to boil, remove from heat and let stand, covered, for 10-15 minutes. Drain and carefully lift fish to a platter. Steamed trout can take as little as 5-6 min, with a lot of very good recipes on the old world wide web. smoked trout will keep well in the vacuum pack. Generally we will give it 14 days to be on the safe side, this item can be frozen and the quicker you freeze the better it is when you thaw..
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein
- Recipe Ideas
Steamed Cantonese Style Trout -
1 Rainbow trout
2 inches of peeled ginger
Salt and pepper to taste
2 cloves of Garlic
1 Inch of peeled Ginger
2 tbsp vegetable oil
1 tsp sesame oil
2 tbsp soy sauce
1 red chilli (seeded and cut into strips)
1 onion finely sliced
Cilantro for garnishing
1) Place the garlic, julienned ginger, vegetable oil and sesame oil in a microwavable dish, Microwave on high for 90 seconds. remove pour soy sauce into garlic oil and stir to combine. set aside.
Preparing the Fish
1) Using the sharp edge of the knife, scrape the fish skin towards the head to remove the scales, rinse and pa dry with paper towels.
2) Butterfly the fish and place it flesh side up, Sprinkle with salt and pepper, grate ginger over the fish.
Steaming the Fish
1) Add about 2 inches of water to a large wok or pan, put a metal rack or stand in the wok or pan, cover and bring water to the boil.
2) Place dish with fish on the metal rack. cover pan and reduce heat to medium. Steam for 10-12 minutes, the trout is done when the flesh flakes easily.
3) Remove and drain some fish juices if there is too much on the pate. pour dressing over fish. Garnish with chilli, onion and cilantro.
4) serve and enjoy