As a fellow Canadian, we know you are very familiar with Rainbow trout.   Beautiful iridescent skin with a fiery red strip down the body and carefully placed black specs against a pale yellow skin along its dorsal fin is enough to wet your appetite. The rich delicate flavour  is often compared to salmon, but we like to think Rainbow Trout deserves its own category of flavour.  Our beautiful Rainbow Trout fillets come to us directly from the farm in St. Tomas, Ontario where we carefully pack it and send this best seller off to our chefs in the South Western region.

We always find ourselves coming back to this stand-by favorite.  Why?  Because it is so versatile!  You can poach, bake, steam, grill and broil rainbow trout.  If you are feeling really adventurous, why not try a lemon dill trout mousse over our 34° crackers.  When you take some home you will not be stumped on how to prepare it.

Here is one to try.

Wasabi Baked Trout


  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoons wasabi paste
  • 1 tablespoon of aji mirin
  • 1 teaspoon minced garlic
  • Zest of one lime
  • 2 Rainbow Trout Fillets
  • Pepper  to taste
1.Preheat oven to 450° degrees. Line a baking dish with aluminum foil and grease with olive oil.  Mix soy sauce, olive oil, wasabi paste, garlic, lime zest, aji mirin and black pepper in a bowl. Score each piece of fish and coat with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish.  Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
Try serving this with a fresh chilled Asian noodle salad or over basmati rice.