Norwegian Fjord Trout has a remarkably rich flavour with a pure aftertaste. Unlike fresh water trout, Fjord Trout does not contain geosmin, an organic compound that gives the fish a distinctive earthy flavour. The taste is often described as more complex and delicate than other types of red fish, and resembles shellfish and crab.
Versatility & Preparation
The firm texture and rich taste of Norwegian Fjord Trout means that it is perfect for raw, marinated, smoked and lightly cooked dishes, such as tapas, sushi, sashimi, ceviche or tartar.
Norwegian Fjord Trout is more fragile towards higher temperatures than Norwegian Salmon. So to obtain the best flavour, texture and colour, Norwegian Fjord Trout should be prepared at low temperatures; the core temperature should be between 40-48°C. For the best results when cooking; brine the Fjord Trout in 10% water brine for approximately 10 minutes.