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Technical characteristics
- Type of fishTrout
Description
Common Names:
Rainbow Trout
Scientific Name: Oncorhynchus Mykiss
Seasonal Availability: Year-Round
Global Supply: Primary Product Forms Fresh: Whole, Dressed, Boned (head on/headless), Fillets Frozen: Dressed, Boned (head on/headless), Fillets Value-Added: Breaded, Stuffed, Smoked
Cooking Tips:
Scientific Name: Oncorhynchus Mykiss
Seasonal Availability: Year-Round
Global Supply: Primary Product Forms Fresh: Whole, Dressed, Boned (head on/headless), Fillets Frozen: Dressed, Boned (head on/headless), Fillets Value-Added: Breaded, Stuffed, Smoked
Cooking Tips:
Talk about convenient: most rainbow trout are just the right size for individual servings. Trout can be cooked with minimal preparation, and is often served with the head on. Its taste is very delicate, and should not be overpowered with strong sauces or heavy seasoning. A little butter, lemon and parsley will bring out the delicate flavor of this fish.
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Trout
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