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WILD TROUT Fillets Lough Neagh Co-op

Salmo trutta

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TOO FRESH TO PIN-BONE.

FLAVOUR: Mild, Earthy, Nutty TEXTURE: Oily and Delicate

ORIGIN: Wild Caught Lough Neagh – Northern Ireland by the Lough Neagh Fishermans Co-Operative

SUSTAINABILITY: Eat Occasionally (more info)

COOK IT: Pan Fry, Bake, Poach, or Steam.

STORAGE: In your fridge 2 to 3 days. Suitable for home freezing

Price per KG: €20.00

One pack costs: €12.00

600g Fillet of Lough Neagh Co-op Wild Brown Trout (Contains Bones)
Fish come in all shapes and sizes, your portion weight may vary within -/+ 10% of the above listed weight. Never less, usually more!

How to Cook It

Quick, Delicious, Healthy! Trout is a great alternative to Salmon & Better Value too!

Try this pan-fried trout recipe:

Have ready your skin-on Trout Fillets from your favourite fishmonger (us of course!) Get your non-stick pan on a medium heat. Add a dash of Olive Oil and a knob of Butter. Cook the Trout skin-side-down for 3 minutes, carefully flip on other side. Cook for another 2 minutes and add minced Garlic (plenty), Parsley (lots) and a squeeze of Lemon Juice. Season to taste.

Make it look fancy & impress: Finish off with a Zest of a Lime, Lemon or Orange. Serve with any steamed vegetables.

You should be able to remove the bones pretty easily once cooked.

Storage Information

Fresh fish is what we built our business on, so we suggest you enjoy your fish as soon as possible. Keep in mind it is best practice to consume your fish within three days. Keep it at its best by storing in in the coldest area of your refrigerator, with crushed ice if available. If it is necessary to freeze your fish, do so straight away and preferably consume within (3) months.