freshwater fish

Trout

We grow some of the best trout in the world right here in Victoria. Cold, clear creeks and rivers, fed from snow-capped mountains flow through dams and channels in which trout are farmed. Across Gippsland to the High Country are state-of-the-art fish farms producing affordable, healthy and sustainable trout and other fish that is absolutely delicious, versatile and so easy to cook.

Freshwater trout are introduced to ponds as fingerlings. Water is diverted from creeks and rivers to flow through the ponds to ensure a constant flow of cold clean fresh water. Those waterways start in the forests of the Great Dividing Range, valleys lined with towering mountain ash and ancient stringybark trees. That clear water is critical to the beautiful clean taste that Victorian trout are renowned for. The trout are fed four to five times a day. It takes 11 months to reach the average size of 600g and over two years to gain the size of 3kg king trout. With a fast, modern, clean and efficient cold chain trout can be taken from the pond, be processed, sent to market, be purchased by a retail customer and be on the plate within 24 hours.

SEASON:
All year round

Trout is sold whole, as fillets and smoked. Look for plump fish with clear eyes and glossy, sticky coating. A 600g fish will feed two people, along with some salad and potato dish. perhaps potatoes.  Wrap fillets tightly in plastic film. Fresh trout will keep for three days in the fridge otherwise freeze for up to three months. Smoked trout is a great product with a long shelf life and widely available in delis and supermarkets as well as fishmongers and markets.

Smoked trout is hot smoked which means it has already been cooked. Remove from the pack, remove and discard the skin. Serve whole as an appetiser with crackers and a creamy salsa verde. Flake the flesh from the fine bones and add to a potato salad dressed with a little fine lemon zest, capers and olive oil. Add a smoked trout to the picnic basket with a crusty baguette and serve with lashings of butter and fresh lettuce. Fresh whole trout is the perfect fish to bake whole. Season inside and out, stuff with lemon and dill, drizzle with olive bake for 15-20 minutes. You can make a breadcrumb stuffing or one with dates and nuts in the Middle Eastern style. Steam with a little coriander, spring onion and sesame oil or pan fry to get a smoky hue and finish in the oven. The flesh of trout is perfect for making into a mousse – perhaps blend with some smoked trout into a puree and cook in a baine Marie for a silky smooth parfait.