Description
Ingredients: Rainbow Trout (Oncorhynchus mykiss), Olive Oil, Sea Salt
See what Matthew Carlson has to say about this rainbow trout.
Cole’s Smoked Rainbow Trout in Olive Oil
$8.50
Our Cole’s (Coles) trout is farm raised in an antibiotic and hormone free environment. Our trout fillets are known their consistency and delicious texture. They are deboned, carefully smoked using an aromatic Applewood blend, and packed in tins using high quality olive oil for freshness and a delicate taste enhancement.
Product of Chile. Farm Raised in Mountain Spring Water.
3.2 oz (91g) tin
In stock
Reviews
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Pat Hachey (verified owner) –
This is nice! Its incredibly clean in both flavors and texture. Very moist flesh adorned with beautiful silvery skin. Not so much smoke so that it becomes jerky-like (you know that almost caramelized action that smoked tins get? This doesn’t approach that). It flakes into nice fleshy segments that have fully absorbed the oil that has a buttery character to it. It just needs a little extra oomph to kick it up a notch. Doing work to solidify trout as one of my favorite canned fish, though!
Hream McDan (verified owner) –
Wow. Beeeeeeeautiful single filet skin side up, quite impressive to see when you open the tin. The filet was small (3.2 oz tin) but it didn’t feel overwhelmingly tiny. A single word summing up the experience … “solid.” Softer texture than expected, flavor was somehow both milder yet also fishier than expected. I prefer heavy smoke in my tins and I’m not sure I picked up on much smoke here. It kind of disappeared when I added it to a cracker with a little Laughing Cow wedge on it.
Overall, I did enjoy this tin -especially the visual aspect- but it’s probably not something I’ll get frequently at this cost/size/flavor combination. Quality was definitely there, however, so I’ll be looking to explore other variety in the Cole’s product line.
Alexander Platt (verified owner) –
I like these. It’s a perfect little fillet with beautiful skin and delicate, flaky mild flesh. It’s not a super heavy smoke that makes other tinned trout dry and salty (but often still good) — this feels more like a sous vide kind of thing that leaves the trout moist and delicate.