About This Product
Sourced from the pristine waters of Lake Louis, this trout is known for its clean flavour, delicate texture, and versatility in cooking — high in protein and Omega-3 fatty acids.
How to Cook It
- Pat the fillet dry and season with salt just before cooking.
- Sear skin-side down in a hot, oiled pan for 4–5 minutes, then flip and cook 2–3 minutes more (or bake at 200°C/400°F for 10–12 minutes).
- Cook until the flesh flakes easily with a fork.
- Rest 2 minutes before serving.
Safe Internal Temperature
| Cut | Internal Temp |
|---|---|
| Fish | 70°C / 158°F |
Check with a digital meat thermometer at the thickest part. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Score the skin lightly before searing to help it crisp evenly and lie flat in the pan.
A guide from HQ Meats.
