Ruby Red Rainbow Trout
Ruby Red Rainbow Trout, one of the steelhead trouts, are among the most well known types of Trout. Just as its name implies, it has ruby red colored flesh, which is of a tender texture, similar to that of Salmon, one of its close relatives. When cooked it is moist and has a mildly distinctive flavor. Ruby Red Rainbow Trout is not only a top selection, because of its wonderful taste, but also because it is very nutritious. Rich in monounsaturated and polyunsaturated fat, omega-3 and 6 fatty acids, thiamin, niacin, calcium, magnesium and protein, Ruby Red Rainbow Trout boasts some of the most vital nutrients for a healthy heart.
Farm raised in Idaho, and the Peruvian and Chilean inlands, to meet strict environmental standards, fresh Ruby Red Rainbow Trout are sold in a standard finfish item pack containing 2 - 6 ounce fillets. Fillets are easy to prepare and can be broiled, baked, fried or grilled.
Broil: Lay trout open, skin side down in baking pan and broil 4 inches from heat source for 3-5 minutes.
Grill: Place trout on grate, brushed with oil on medium to medium-high heat for 3-5 minutes per side
Poach: Place trout in pan and cover with liquid on low heat for 6-8 minutes
Oven: Place trout in baking pan with one-quarter inch of liquid and bake at
400°F - 425°F for 12 minutes.
Prior to preparation, partially thaw overnight under refrigeration. Product must reach an internal temperature 145º F prior to serving.
Each Ruby Red Rainbow Trout comes in standard pack containing 2-6 ounce fillets.
When buying Ruby Red Trout online, make Anderson Seafoods your first and last source.
Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!
Try Grilled Ruby Red Trout with Ranchero Sauce
- 4 Ruby Red Rainbow Trout fillets, salted and peppered
For Ranchero Sauce:
- ½ red onion, diced
- 1 poblano chile, roasted and peeled
- 1 red bell pepper, diced
- 3 pounds fire roasted tomatoes, diced
- 1 teaspoon cayenne
- 1 tablespoon cumin
- Salt and pepper
Place fish fillet skin side down on grill, heated to about 50 degrees F, for 30 seconds then turn over. Cook for 3 minutes each side, then set on a serving plate.
For the Ranchero Sauce, saute the poblano chile and red pepper, so that they are just slightly cooked and tender. Add the rest of the seasonings and tomatoes, then bring to a boil, simmering for 15 - 20 minutes. Serve and enjoy.