Pack details
- One whole trout side, 800g–950g, skin on, pin-boned
- Delicate, slightly nutty flavour — cleaner and lighter than salmon
- Frozen to lock in freshness — defrost the night before serving
How to cook
- Oven-bake whole at 180°C for 18–20 minutes with butter, lemon slices, dill and a splash of white wine
- BBQ: place skin-side down on a hot grill for 8–10 minutes, no flipping needed
- Portion into 4–5 fillets and pan-fry skin-side down for 4–5 minutes for crisp skin
- Brilliant cold the next day in salads or a kedgeree
Sourcing and delivery
- Reared in cold-water UK and European farms
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
