Whole trout, boned and opened flat so it cooks evenly in a single pan and eats without a fight. The flesh is delicate, faintly sweet and pale pink, with skin that crisps beautifully. Butterflying does the difficult work in advance, leaving you a fish that goes from freezer to table in under fifteen minutes.
10 servings per box
Nutrition Facts
| Portion size | 5oz. |
| Calories | 210 |
| Fat (g) | 9 |
| Cholesterol (mg) | 80 |
| Sodium (mg) | 75 |
| Carbohydrates (g) | 0 |
| Protein (g) | 30 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Thaw in the refrigerator. Pan Fry: Heat butter or oil in a pan over medium-high heat, add trout skin-side down and cook 3 to 4 min, turn once and cook 2 min more. Broil: Broil 4 to 5 min, 4 in. from heat in a preheated broiler, no turning needed. Baking: Bake in a preheated oven at 400F for 10 to 12 min. Cook until the flesh is opaque and flakes easily.
Serving Suggestion
Pan-sear skin-side down in butter with lemon and toasted almonds for a classic trout amandine. Ready in under ten minutes with green beans alongside.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.