Farmed Rainbow Trout

Product Features: Gutted


  • 200g-300g (it means you will receive between 10 and 15 pieces)
  • 300g-400g (it means you will receive between 7 and 10 pieces)

Storage:  This product can be eaten raw but need to be frozen and stored at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours which is sufficient to kill parasites.

French Name: Truite d’elevage vidée (Oncorhynchus mykiss)

Packing:  foam box of 3kg

Origin: France

From: 599.00 $

Category Tag


                                                  Whole Rainbow Trout Baked in Foil

                                                                                                                                                              Time: 15 mins

                                                                                                                                                                   Serve: 4

                                                                                 Extra virgin olive oil                                                                                               4 small rainbow trout, boned

                                                                                 Salt                                                                                                                         freshly ground pepper

                                                                                 2 lemons, one sliced, one cut in wedges                                                            8 fresh tarragon or dill sprigs, or 4 rosemary sprigs

                                                                                 Chopped fresh tarragon, dill, or parsley for serving


  1. Preheat the oven to 450 degrees. Cut four sheets of heavy-duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
  2. Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
  3. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill, or parsley. Serve, passing the lemon wedges.
Weight 3 kg