Rainbow Trout Whole fish is first eviscerated, then the backbone and rib sections are removed. All fins are left intact. The uncconected intramuscular support bones, referred to as "pin bones", are removed. The head is removed and the tail remains on this product.
 
Preparation instruction: Bake: 400-425° 10 to 15 minutes Broil: Lay open skin side down 4 inches from heat source 3 to 5 minutes Poach: cover with liquid, simmer over low heat about 4 minutes Steam: about 5 minutes Sauté: about 2 minutes per side Grill: about 2 minutes per side

Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival