Raised in cold, pristine Norwegian fjords, this prized trout variety is known for its vibrant red flesh and rich yet delicate texture.
We smoked these filets over peach wood and finished 'em under house-made basil pesto with ramps, blood orange juice, and pecans.
Fully cooked and ready to eat, this wild steelhead trout is ready to toss in salads, pasta, and egg dishes. See easy heating instructions below to serve hot as a centerplate entrée. Pair on sea-cuterie boards with our Smoked Seafood Dip and Spent Grain Crackers.
Each piece is approximately 5 oz, Store in refrigerator or freeze for longer storage.
Ingredients: Fjord trout, basil extra virgin olive oil, parmesan cheese, lemon, garlic, blood orange juice, pecans, ramp salt, crushed red pepper.
Contains dairy and pistachios.
Optional heating heating instructions: This trout is fully cooked and ready to eat right out of the package. If you'd like to serve it hot, remove from packaging and rest on a lightly oiled baking sheet and cover loosely with aluminum foil. Heat in 350F oven for about 10-12 minutes or until warmed through.