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| Rainbow Trout |
| Oncorhynchus mykiss |
| Also Known As:
- NA |
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Product Description:
Part
of the Salmon family these fish make
excellent eating. The flesh is softer in
texture and varies from pink to white
depending on the diet of the fish. It has a
mild flavour and stays quite moist unless
overcooked.
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Suited Cooking Methods:
Steam, Poach,
Shallow Fry, Sautee, Bake, Grill-BBQ,
Smoked, Raw |
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Suggested Wine accompaniment:
Youthful
Reislings, Chablis or Chardonnay. |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0°C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18°C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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