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.
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).
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
1 tablespoon vegetable oil
4 finely chopped garlic cloves
1/4 cup tamarind paste
4 tablespoons fish sauce
2 teaspoons red chili flakes
4 tablespoons brown sugar
4 teaspoons soy sauce
Large fresh trout fillet with skin on
1 sliced red chili
Handful mint and coriander leaves
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.