MT. LASSEN TROUT
MT. LASSEN TROUT
Monterey Bay Aquarium Seafood Watch Best Choice
CATCH METHOD:
Farmed in cold, fresh spring, high velocity waters
OTHER NAMES:
Steelhead trout, rainbow trout
AVAILABILITY:
Year Round
LOCATION:
Mt. Lassen, CA
With facilities are located on fresh water springs in the foothills of majestic Mt. Lassen in northern California. These water sources supply our fish with constant cold temperatures all year round, allowing for 365 days of ideal growing conditions.
BEST
CHOICE
Monterey Bay Aquarium
Seafood Watch Rating
50 YRS
These trout are the result of over fifty years of selective breeding
Grown in Northern California and shipped within hours of harvest
THE SOURCE
The key ingredient in all of Mt. Lassen Trout’s production facilities is clear, cold, fresh spring water that flows from the base of Mt. Lassen. We grow our fish at a higher water velocity than other farm-raised fish, creating both trout and steelhead that are stronger and more muscular.
OUR FACILITIES
Each facility is designed for optimum growing conditions with quality at the forefront of every sustainable method used. Because of our commitment to sustainability we are continuously conducting research to improve the health and efficiency of our fish and rearing practices. This includes feed efficiency and nutrition as well as modern equipment and techniques for handling and transporting our fish.
REDUCED CARBON FOOTPRINT
Because our fish are raised in northern California and only a few short hours from the market, we are avoiding the additional carbon footprint issues that are associated with fish production outside of California and the U.S., and in particular fish that are flown into the U.S. from international locations.
CULINARY
Cooking with Mt. Lassen Trout
Mt. Lassen Trout is a great source of Omega-3 fatty acids and the micronutrient astaxanthin, an anti-oxidant that helps remove free-radicals.
BLACKENED TROUT
(Cooked, Serves 4)
4 fillets of trout
2 tablespoons and 2 teaspoons unsalted butter, melted
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
MAPLE BALSAMIC TROUT
(Cooked, Serves 4)
4 trout fillets
salt and pepper
2 green onions, finely chopped
2 tbsp chopped fresh parsley for garnish (optional)
MAPLE BALSAMIC SAUCE
1 1/2 tbsp good quality balsamic vinegar
1 1/2 tbsp maple syrup
1 1/2 tbsp fresh lemon juice
1/2 tsp sriracha or more (optional)
2 tsp olive oil
- Preheat oven to 400F.
- MAKE SAUCE/GLAZE: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in the cornstarch and microwave sauce for 45-60 seconds. I do this. If you prefer a thin glaze, don’t use the cornstarch.
- PREPARE TROUT: Line a pan, large enough to fit the trout, with parchment or tin foil sprayed with oil. Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on half the sauce/glaze, reserving the rest for serving.
- ROAST/BAKE TROUT: for 8-11 minutes depending on the thickness of the fish. Note 1. Remove from oven and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley if desired.
- How to tell of trout is cooked: The general rule of thumb for fish is 10 minutes per inch of thickness. Start checking a minute or two earlier. Peek in the center. If the flesh is just turning opaque, it’s done. It should be moist and warm pink, not dry, pale and flaky.
- Make Ahead: The glaze/marinade can be made a couple of days ahead, but it’s best to cook the trout just before serving.
- Alternatively, make the trout the day before. Cool it completely, refrigerate, then serve it cold the next day. Delish!
PAN SEARED TROUT WITH TZATZIKI
(Cooked, Serves 4)
4 trout fillets
1 1/2 tsp ground coriander
1 tsp sweet paprika
1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
Salt and Pepper
All-purpose flour for coating (no more than 1/2 cup)
Extra virgin olive oil
Lime wedges, for serving
- Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
- Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- Transfer to serving platter and finish with a squeeze of fresh lime juice.
- Cook’s Tip for searing: to be sure the oil olive oil is just at the right temperature for cooking before you add the fish, watch the bottom of the pan while it is heating. Once you see wave-like ripples, the oil has reached its desired temperature. If you’re still not sure, throw a pinch of flour in the pan and wait for it to bubble a little (don’t wait until the oil is bubbling too much or smoking).
- Cook’s Tip: you can use frozen fish fillets but they must be properly thawed in the fridge before using. If trout is not available to you, a thin fish fillet such as sole fillet will work in this recipe.