Fresh Trout
At Goulburn River Trout, we have our own hatchery and two grow-out farms. Every fish is lifetime traceable (literally from the day of fertilisation to the day of harvest). Our trout are processed in a DAFF (Department of Agriculture Forestry and Fisheries) export registered facility, undergoing regular audits to ensure the highest of food processing standards.
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Fresh, chilled trout are offered in various size grades, from 250 grams up to 3kg. Packed in cardboard or poly-boxes, according to customer requirement, most chilled trout get from pond to the customer within 24 hours (on the Eastern Seaboard).
Recipes
Our trout is a very versatile product and can be served and cooked in countless ways. The fresh trout can be baked or fried whole or as a fillet. Our trout can be substiuted for salmon in most salmon recipes - there are endless ideas online and in print.
Here is one of our favourites!
Seared fresh trout with tamarind glaze
Ingredients
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1 tablespoon vegetable oil
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4 finely chopped garlic cloves
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1/4 cup tamarind paste
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4 tablespoons fish sauce
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2 teaspoons red chili flakes
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4 tablespoons brown sugar
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4 teaspoons soy sauce
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Large fresh trout fillet with skin on
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1 sliced red chili
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Handful mint and coriander leaves
Method
Heat the oil and slowly sauté the garlic until golden in a saucepan for about 2-3 minutes.Add soy, palm sugar, chili flakes, fish sauce, tamarind and 100ml water. Preheat an oven to 190°c. Spoon 2 tablespoons of the tamarind sauce over the fish and sprinkle over a few chili slices. Bake, skin side down, for 13 minutes. Scatter with fresh herbs and serve with soba noodles or white rice.