Recipes

Fresh Ontario trout is immensely appealing-its superb delicate taste, ease of preparation, and high nutrient value are just some of the reasons why. Nutrition conscious consumers know that fish is an excellent source of complete protein. A 98 gram serving of Ontario trout supplies about 40 percent of the daily protein requirement. Trout also contains considerable iron and B vitamins in each low calorie, low-cholesterol serving. It’s really an ideal food for today’s healthy, active lifestyles!

Filleting Trout

1. With a sharp filleting knife, cut through skin and flesh along the center of the backbone, from tail to head. Cut across the fish below the head.

2. Starting from the head end, run knife between bones and flesh from bones in one piece.

3. Turn fish over and repeat as above.

4. To skin fillet, place skin side down, holding tail end. Run knife blade against inner side of skin under the flesh so that no flesh is wasted.

Cooking Instructions

Measure trout at thickest part. Cook 10 to 12 minutes for each inch of thickness; double time for frozen fish.

Avoid overcooking trout. It has the best texture and flavour at the point where the flesh has just become opaque and easily flakes with a fork.

Storing Trout

Fresh trout has a slippery protective skin coating. For easier handling, soak in a solution of salt and water for 30 minutes.

Refrigerate: tightly wrap clean, evisccrated trout in an air tight covering; use within 2 or 3 days.

Freeze: wrap as above and store at 0F (-18C); use within 3 months.

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