Free cookie consent management tool by TermsFeed
open-navigation
close-navigation

Trout

Trout

Trout belongs to the salmon family and is a freshwater fish that thrives in cold, oxygen-rich rivers, lakes, and streams. Anadromous populations (sea trout) also exist, migrating to saltwater. It prefers water temperatures between 6 and 18 degrees Celsius. Trout varies significantly in size depending on the species and environment, but can reach up to 1 meter in length and weigh over 15 kg for the largest varieties. Trout fishing typically occurs during the spring and summer months, often from May to September, but can vary regionally and according to fishing regulations. Trout's fish meat is tender and flavorful, with a color ranging from pale pink to deep red, and contains a moderate fat content. This makes it excellently suited for frying, grilling, smoking, and oven baking.

Related products

Salmon

Salmon belongs to the salmon family and is an anadromous fish that spends much of its life in saltwater but spawns in freshwater rivers. It thrives in cold, oxygen-rich rivers and coastal ocean areas in the North Atlantic and North Pacific, and can live in temperatures ranging from 0 to 20 degrees Celsius depending on its life stage. Salmon can grow up to 1.5 meters long and weigh over 40 kg. The main salmon fishing season, both in rivers and at sea, typically occurs during the summer and autumn months, often from June to September, but it's available from aquaculture year-round. Salmon meat is firm and rich in unsaturated fatty acids, especially omega-3, as well as vitamin D and B12. Its high fat content makes salmon exceptionally well-suited for a variety of preparation methods such as oven baking, grilling, pan-frying, smoking, and poaching.

Block

"Block" is a collective term in the fishing industry that typically refers to fish fillets frozen together in larger, rectangular units. This product originates from various fish species, often whitefish like cod, haddock, and saithe, which thrive in diverse marine environments from shallow waters to great depths, depending on the species. The size and weight of a block can vary but are standardized for efficient processing and transport. The availability of block reflects the fishing seasons for the different species from which it is produced, meaning it is largely available year-round thanks to freezing techniques. The fish meat in block is firm and retains its nutritional properties well during freezing. This format is highly suitable for further processing into products like fish sticks, fish burgers, and ready meals, ensuring efficient utilization of the raw material.