Trout Fillet

When raw, trout flesh boasts the same vibrant, coral-pink colour as that of its close relative salmon.

However, unlike its cousin, trout has a slightly earthy, nutty flavour. It also has a lower fat content than salmon which gives it its delicate, flaky texture when cooked.

Both our freshwater and sea trout varieties are sustainably farmed.

How to Cook

Steaming your trout fillet en papillote is a great way to ensure its delicate flesh stays beautifully moist. Encase your fillet, along with a knob of butter, a couple of slices of lemon, parsley, and a sprinkling of capers in baking parchment, then bake at about 190°C for 15-20 minutes.

What to Drink

Citrussy white wines such as Sauvignon Blanc and Pinot Grigio or even a more exotic Riesling all pair extremely well with trout’s natural earthiness.


All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.


All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.


All orders will arrive within 1-2 working days, except for some local deliveries within Sussex which are shipped the same day via our own transport.

All deliveries will arrive before 5.30 pm.

We offer free delivery to all UK postcodes on orders over £40.

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