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Fresh Whole Golden Trout

Salmon-colored flesh with a rich flavor and firm texture.
 
out of season
Description

Fresh Whole Golden Trout

Salmon-colored flesh with a rich flavor and firm texture, these golden-colored beauties are typically caught in the higher elevations.

 

Serving Size: 3/4 to 1 pound per person

Naturally Raised

Nutritional Benefits

Fish is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet . Oil-rich fish, such as trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids.

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Storage

Refrigerate fresh fish by first scaling, cleaning and gutting it. Place on a tray or in a lidded container and cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer, label and date. Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Whole oily fish, and all fish fillets, steaks and cutlets can be frozen for up to 3 months at -18°C or less.

Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher. Raw fish can be stored in a refrigerator for 2 to 3 days.

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Nutritional Facts

Nutritional Facts

Nutritional Benefits

Fish is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet . Oil-rich fish, such as trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids.

 

Nutritional Information

NutrientUnit1Value per100g1.0 fillet 79.0g3.0& oz 85.0g
Proximates
Water g 71.42 56.42 60.71
Energy kcal 148 117 126
Protein g 20.77 16.41 17.65
Total lipid (fat) g 6.61 5.22 5.62
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Sugars, total g 0 0 0
Minerals
Calcium, Ca mg 43 34 37
Iron, Fe mg 1.5 1.18 1.28
Magnesium, Mg mg 22 17 19
Phosphorus, P mg 245 194 208
Potassium, K mg 361 285 307
Sodium, Na mg 52 41 44
Zinc, Zn mg 0.66 0.52 0.56
Vitamins
Vitamin C, total ascorbic acid mg 0.5 0.4 0.4
Thiamin mg 0.35 0.276 0.298
Riboflavin mg 0.33 0.261 0.28
Niacin mg 4.5 3.555 3.825
Vitamin B-6 mg 0.2 0.158 0.17
Folate, DFE µg 13 10 11
Vitamin B-12 µg 7.79 6.15 6.62
Vitamin A, RAE µg 17 13 14
Vitamin A, IU IU 57 45 48
Vitamin E (alpha-tocopherol) mg 0.2 0.16 0.17
Vitamin D (D2 + D3) µg 3.9 3.1 3.3
Vitamin D IU 155 122 132
Vitamin K (phylloquinone) µg 0.1 0.1 0.1
Lipids
Fatty acids, total saturated g 1.149 0.908 0.977
Fatty acids, total monounsaturated g 3.254 2.571 2.766
Fatty acids, total polyunsaturated g 1.499 1.184 1.274
Cholesterol mg 58 46 49
Other        
Caffeine mg 0 0 0

More at USDA National Nutrient Database for Standard Reference

Nutritional Information

NutrientUnit1 Value per 100g 3.0 oz 85.0g1.0 fillet 159.0g
Proximates
Water g 71.87 61.09 114.27
Energy kcal 119 101 189
Protein g 20.48 17.41 32.56
Total lipid (fat) g 3.46 2.94 5.5
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Minerals
Calcium, Ca mg 67 57 107
Iron, Fe mg 0.7 0.6 1.11
Magnesium, Mg mg 31 26 49
Phosphorus, P mg 271 230 431
Potassium, K mg 481 409 765
Sodium, Na mg 31 26 49
Zinc, Zn mg 1.08 0.92 1.72
Vitamins
Vitamin C, total ascorbic acid mg 2.4 2 3.8
Thiamin mg 0.123 0.105 0.196
Riboflavin mg 0.105 0.089 0.167
Niacin mg 5.384 4.576 8.561
Vitamin B-6 mg 0.406 0.345 0.646
Folate, DFE µg 12 10 19
Vitamin B-12 µg 4.45 3.78 7.08
Vitamin A, RAE µg 19 16 30
Vitamin A, IU IU 62 53 99
Lipids
Fatty acids, total saturated g 0.722 0.614 1.148
Fatty acids, total monounsaturated g 1.129 0.96 1.795
Fatty acids, total polyunsaturated g 1.237 1.051 1.967
Cholesterol mg 59 50 94

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Refrigerate fresh fish by first scaling, cleaning and gutting it. Place on a tray or in a lidded container and cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer, label and date. Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Whole oily fish, and all fish fillets, steaks and cutlets can be frozen for up to 3 months at -18°C or less.

Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher. Raw fish can be stored in a refrigerator for 2 to 3 days.

Preparation and Cooking Tips

Fish can be cooked using various cooking methods, such as grilled, baked, broiled, roasted, poached, sautéed and fried.

Grilling: Clean the grill, lightly oil it and preheat before adding the fish. Place the seasoned fish down and don’t move it.

Baking: Preheat oven to 350 degrees F.  Portion and arrange fish steaks or fillets on a well-oiled or buttered baking dish; baste the fish halfway through the cook time.

Broiling: Preheat your broiler. Cut fish into pieces of even thickness, baste (butter, margarine, or oil), sprinkle with corn flake crumbs, and place on a broiling pan. Surface of the fish should 3-4 inches from the broiler. Broil 10-15 minutes until fish flakes easily with a fork—if the fish is opaque, it is half way cooked. It will be a solid color when it is finished.

Pan Frying: Cut fish into serving-sized pieces and season to taste. Dip fish pieces into milk or beaten egg, then roll in flour. Meanwhile, heat oil or butter in a skillet until very hot and then carefully place fish pieces into skillet until golden brown. TIP: don't place too many pieces of fish in the oil as it will reduce the overall temperature too much.

Poaching: Heat seasoned water or fish stock to approximately 180-190 degrees and place the fish in the liquid. Cover the fish entirely and poach until desired doneness—but do not boil the fish.



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Quick cooking Tips

  • Fish can be cooked using various cooking methods, such as grilled, baked, broiled, roasted, poached, sautéed and fried.
Read more