- Compared to salmon – leaner flesh with the fat in the belly, deeper colour, richer and slightly sweeter flavour. Texture velvety soft, but firmer when bitten.
- Store chilled in ice or refrigerator (0-4 C). Consume within 2-3 days. Do not freeze.
- Pan-fry on low heat in butter to ensure even cooking, turning when ready.
- 1 Kg
Norwegian Trout Whole Raw ( R.s 2940 Per Kg)
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