Rainbow Trout

3 review(s) | Add your review

2 pcs (550-600g)/bag

₱ 730

Sold per pack

Quantity:

Norwegian Rainbow Trout (Fjord Trout) - Whole, Frozen

₱ 1,285 /kg

Known for its vibrant coral-red flesh, mild flavor, and tender texture, our Norwegian Rainbow Trout (Fjord Trout) is sourced from Norway and delivered whole and frozen for convenient home preparation.

Frozen shortly after harvest to help maintain quality, Norwegian Fjord Trout is a natural source of protein and omega-3 fatty acids. Its tender yet firm flesh is suitable for a variety of cooking methods, including roasting, grilling, pan-searing, baking, and steaming. Serve it whole as a centerpiece dish or portion it for everyday family meals.

Chef’s Tips:

Avoid Overcooking: Fjord Trout has tender flesh that can become dry if overcooked. Cook until the thickest part reaches 63°C (145°F) and the flesh is opaque and flakes easily with a fork.
Cook Skin-Side Down First: When pan-searing or grilling, start skin-side down over medium-low to medium heat to encourage browning and help crisp the skin without overcooking the flesh.
Use the Cavity for Flavor: Fill the cavity with lemon slices, fresh herbs, or aromatics before roasting to add flavor throughout the fish.

Explore More Collections:

Product FAQs

Is rainbow trout a good eating fish?

Yes. Rainbow trout is valued for its mild flavor, tender texture, and versatility in cooking. It can be roasted, grilled, baked, steamed, or pan-seared, making it suitable for both everyday meals and special occasions. Norwegian Fjord Trout is also known for its distinctive coral-red flesh and naturally occurring omega-3 fatty acids.

Is rainbow trout the same as salmon?

No. Rainbow trout and salmon are different fish, although both belong to the salmonid family. Rainbow trout generally has a milder flavor and more delicate texture than Atlantic salmon. Norwegian Fjord Trout may be compared with salmon because of its naturally red flesh and omega-3 content, but it remains a distinct type of trout.

How should I thaw frozen Rainbow Trout?

For best results, thaw the fish in the refrigerator overnight or for approximately 12 to 24 hours, depending on its size. For faster thawing, keep the fish in a sealed, leak-proof bag and submerge it in cold water. Cook immediately after using the cold-water thawing method.

Culinary Uses & Everyday Applications

Norwegian Rainbow Trout is well suited to gentle cooking methods that highlight its delicate texture and mild flavor.

🍋 Mediterranean Baked Trout

Bake whole with lemon, olives, cherry tomatoes, and fresh herbs for a simple Mediterranean-style seafood dish.

🥔 Trout & Potatoes

Roast whole trout alongside baby potatoes and herbs for an easy one-pan family meal.

🌿 Herb-Poached Trout

Poach gently in a light broth with herbs, vegetables, and citrus for a delicate preparation that helps keep the fish moist and tender.

How to prepare & cook whole rainbow trout

Thaw & Prepare: Thaw in the refrigerator overnight. For faster thawing, keep the fish in a sealed, leak-proof bag and submerge it in cold water. Pat dry thoroughly and make several shallow diagonal slashes on both sides of the fish.

Pan-Sear, Bake, or Grill: Cook using your preferred method:

Pan: Heat oil or butter in a pan. Season fish and cook skin-side down for 8 to 10 minutes over low heat, then flip to finish. Use internal temperature as the final guide.
Grill in Foil: Season, brush with oil, and enclose loosely in foil. Grill for approximately 10 to 12 minutes over medium heat, depending on the size of the fish.
Oven Roast: Preheat oven to 200°C (400°F). Season and roast uncovered for 15 to 20 minutes, or until the thickest part reaches 63°C (145°F).

Rest Before Serving: Let cooked rainbow trout rest for 2 to 3 minutes before serving. The flesh should be opaque and separate easily with a fork.

*Cooking times are approximate and vary depending on fish weight, thickness, starting temperature, and cooking method. Use internal temperature as the final guide.

Recipe: Mediterranean Baked Norwegian Rainbow Trout

15 min Prep | 20–25 min Cook | Serves 2–3

Ingredients

1 whole GERALD.ph Norwegian Rainbow Trout, (thawed)
2 tbsp olive oil
1 lemon, sliced
150g cherry tomatoes
50g pitted olives
2 cloves garlic, sliced
Fresh parsley or dill
Salt and black pepper

Directions

Preheat the oven to 200°C (400°F).

Pat the trout dry and season inside and out with salt and pepper.

Place the fish in a baking dish. Add the lemon slices, cherry tomatoes, olives, and garlic around the fish. Drizzle with olive oil.

Bake for approximately 20-25 minutes, depending on the size of the trout, or until the thickest part reaches 63°C (145°F) and the flesh is opaque and flakes easily with a fork.

Garnish with fresh parsley or dill and allow the trout to rest for 2–3 minutes before serving.

Frozen Norwegian trout

Average Nutritional Values (raw, edible flesh)	Per 100 g	% DV*
Calories	141 kcal	7%
Total Fat	6.2 g	8%
Saturated Fat	1.4 g	7%
Cholesterol	59 mg	20%
Sodium	51 mg	2%
Total Carbohydrates	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	—
Protein	20 g	40%
Vitamin D	16 µg	80%
Calcium	25 mg	2%
Iron	0.3 mg	2%
Potassium	377 mg	8%

*Percent daily values are based on a 2,000-calorie diet.

Norway

Storage

Proper frozen storage helps maintain product quality.

Keep Frozen: Store continuously at −18°C (0°F) or below until ready to thaw and prepare.

Keep Sealed: Keep in the original packaging until thawing to help minimize moisture loss and reduce the risk of freezer burn.

Delivered Frozen: Delivered via cold-chain logistics across Metro Manila or available for pickup in Makati City.

Shelf Life

Refer to the product packaging for the applicable best-before date.

Frozen Storage: Store at −18°C (0°F) or below and consume before the best-before date indicated on the packaging.

After Thawing: Thaw under refrigeration and consume within 24 hours for best quality. Keep the fish in a tray or container to catch any liquid released during thawing. Avoid refreezing after it has been completely thawed.

After Cooking: Refrigerate leftover cooked rainbow trout in an airtight container and consume within 1 to 2 days.