Biltong Chief



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Rainbow Trout Skin-Off (180g)


Out of stock

Farmed Rainbow Trout, Skin-Off (180g) from Canada.

Freshly frozen Rainbow Trout from the fresh waters of Canada. The tender structure of the Rainbow Trout makes it the perfect fish to pan fry or to grill on the BBQ.

Buy Rainbow Trout online and get next day delivery to your doorstep in Hong Kong!

Origin: Canada

Catch: Farmed

Frozen/Chilled: Frozen


What does Rainbow Trout taste like?

Rainbow trout meat is mild, with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange. When the meat is cooked, it has a delicate flake and a pale color.

What is the best way to cook Rainbow Trout?

A 180g of Rainbow trout is just the right size for individual servings. Don’t overpower the delicate taste of rainbow trout with strong sauces. A little butter, lemon and parsley is usually all you need to bring out the delicate flavors of this fish. Try trout with mint and garlic stuffing for a pleasant change.

How to cook Rainbow Trout?

At Biltong Chief, we love to braai and barbecue whenever we get the chance. However, skin-off seafood is quite difficult to work with on the grill, unless you use some foil or a wooden cooking board.

You can grill, steam, boil, broil or bake your Rainbow fillet.

As a general rule for cooking seafood the moment the flesh changes from translucent to opaque (eg. white, or the natural colour of the fish) you want to remove it from the heat. The exceptions are tuna – best served rare; trout, salmon and scallops – best-served medium-rare.

Our butcher’s aim to package with at most a +/-10% variance. Please let us know if you receive less than 90% of the advertised weight, and we’ll be happy to refund you proportionally. This is not done intentionally.

Please note that the pictures shown are for reference only and may not be an exact representation of the product. Currently, unless specified otherwise, all our meats and seafood are frozen.

What are regulations around Rainbow Trout farming?

Trout farming is comprehensively regulated at the federal, provincial and territorial levels in Canada to ensure that farms maintain the highest standards of food safety, animal health, and environmental sustainability. Provincial and territorial governments also have regulatory responsibilities in licensing farm sites and processing plants. Management of the aquaculture industry is based on science and also incorporates traditional and local knowledge.

Licences to cultivate trout are administered by Fisheries and Oceans Canada as authorized through the Pacific Aquaculture Regulations.

Scientific research informs the development of, and decisions related to, trout farming regulations in Canada. This includes regulations that serve to prevent any negative effects of trout-farming on water quality and the environment. Science related to trout aquaculture has focused on advanced feed technology and feeding techniques to ensure that the maximum amount of trout feed is absorbed by the fish. Research on freshwater culture has also studied trout health issues, such as bacterial coldwater disease.




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