Seasonally wild caught Steelhead Trout from the Columbia River smoked over fruit wood and finished under Pomegranate Molasses Glaze blended with Herbes de Provence
each piece is approximately 5 oz
Fully cooked and ready to eat in salad, pasta, or egg dishes. Simple to heat and serve hot as a centerplate entrée. Pair on charcuterie boards with 'Nduja Seafood Dip and Pickled Beets.
Store in refrigerator or freezer.
Ingredients: Trout, Pomegranate Molasses, Salted Butter, Herb De Provence, Salt, Pepper.