We are proud to be trusted suppliers of wholesale trout, delivering top-quality fresh and frozen products to kitchens nationwide. From farmed to wild-caught options, our trout wholesale range offers flexibility, ensuring you receive the best for your culinary needs.
How Many Types of Trout Are There?
There are several varieties of trout, each offering unique flavours and textures. Some of the most popular types include:
- Rainbow trout: Known for its mild flavour and tender texture.
- Brown trout: Richer and more flavourful, often found in rivers.
- Brook trout: A smaller, delicate trout with a slightly sweet taste.
- Steelhead trout: Like salmon in flavour, often larger in size.
What Does Trout Taste Like?
Trout offers a mild, slightly nutty flavour with a delicate texture, making it a versatile fish. Its taste is less intense than salmon but richer than white fish like cod or haddock. Rainbow trout, for example, has a subtle sweetness, while steelhead trout has a more robust, salmon-like flavour. Its flaky, tender meat makes it ideal for various cooking methods.
Wholesale Trout from Direct Seafoods
We provide a diverse selection of wholesale trout, offering both fresh and frozen options. Whether you are looking for whole trout or fillets, our range ensures superior quality and freshness, sourced from the best fisheries and farms.
Fresh
Our fresh trout wholesale range features sustainably sourced trout delivered to ensure optimal flavour and texture for your dishes. The Chalk Stream® trout range we stock is perfect for restaurants seeking high-quality, fresh seafood.
Frozen
Our frozen trout selection offers the same exceptional quality and taste as fresh, but with the convenience of extended shelf life. Ideal for businesses requiring flexible storage solutions.
Speciality
Our speciality trout range includes options like smoked trout and trout caviar and beetroot, orange and dill cured trout providing businesses with gourmet, ready-to-serve products that elevate any menu.
How to Prepare Trout
Preparing trout for cooking is simple, making it a great option for any kitchen. If you have whole trout, begin by rinsing it under cold water and patting it dry. Remove the entrails if necessary and scale the fish if cooking it whole. When working with fillets, check for any remaining bones and remove them using kitchen tweezers. You can leave the skin on for added crispness during cooking or remove it if desired.
How to Cook Trout
Trout is versatile and can be cooked in numerous ways. Grilling is a popular method, especially for whole trout or fillets with the skin on, adding a smoky flavour and creating crispy skin. Pan-searing trout fillets in butter or olive oil brings out its delicate flavour while giving it a golden crust. Baking trout with herbs, lemon, and garlic provides a moist, flavourful result. For a lighter dish, poaching trout in broth preserves its delicate texture and enhances its subtle taste.
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