Trout Rainbow Whole Boned Pin Bone Out 8 Oz Chilean

Description

• Contains one 10 pounds case
• IQF to protect trout and ensure high moisture when cooking
• Each PBO whole trout has an average weight of 10 ounces, varies from 9 to 11 ounces
• 14 to 18 PBO whole trout per case
• Pin bones, rib section, and backbone have been removed via hand trim. All fins, head and tail remain intact
• Bake, boil, grill, pan fry, poach or steam
• Cook from frozen or thaw under refrigeration for 3 hours
• Cook to an internal temperature of 145°F
• Store at -20°F to 15°F
• Shelf Life two years from pack date
• Keep frozen until ready for use
• Expiration date printed in MM-YYYY format
• Case dimension 15.79″ L x 13.07″ W x 5.35″ H
• Avoid customer complaints and save labor as these fillets have pin bones completely removed
• A half-ounce sizing variance provides consistency, optimal portion control and increased profits. Compare to the industry standard of one-ounce variance. Contains no added water or chemicals, which allows for better searing and results in minimal shrinkage
• Market sustainable seafood on your menu. Farm-raised to protect natural habitats and wild species populations
• Always packed in staple-free boxes resulting in fewer damaged products and eliminating unwanted rust
• Rosemary Trout: Grilled rainbow trout seasoned with Rosemary and a hint of lemon. Served with grilled vegetables
• Rainbow Salad: Pan-seared rainbow trout with a toasted almond coating over a bed of mixed greens, colorful vegetables and your signature dressing
Preparation and Cooking Instructions
Combi Heat = Bake: 400-425° 10 to 15 minutes Broil: Lay open skin side down 4 inches from heat source 3 to 5 minutes Poach: cover with liquid, simmer over low heat about 4 minutes Steam: about 5 minutes Sauté: about 2 minutes per side Grill: about 2 minutes per side