Pack details
- One whole brown trout per pack, 400–500g, gutted and cleaned
- Head and tail on, skin on — classic portion presentation
- Delicate, slightly nutty flesh with a clean river-fish flavour
How to cook
- Pan-fry: dust with seasoned flour, fry in butter for 5–6 minutes a side, finish with brown butter and flaked almonds (trout amandine)
- Oven-bake: wrap in foil with lemon, dill and butter, bake at 180°C for 18–20 minutes
- BBQ whole: stuff with herbs, brush with oil, grill 6–7 minutes a side
- Smoke or hot-smoke for a richer breakfast or salad fish
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
