Trout

Trout

Latin name

Oncorhynchus mykiss

Specification

Fillet, Boneless, Skin less, IQF, single frozen (smoked)

Culinary use

Ideal for grilling, smoking and barbequing


The trout is very often used for smoking. Trout is often compared to salmon because of preparation methods for cooking the fish are largely interchangeable. Yet the taste is different