Fjord Trout - Lerøy

A REMARKABLE JOURNEY

A REMARKABLE JOURNEY

Back in 1899, after six hours of rowing, a young Ole Mikkel Lerøen sold his first catch at the Fish Market in Bergen. Over a century later, Lerøy Fjord Trout is available worldwide and our passion for outstanding seafood has only grown stronger. Born and bred in the fjords of Western Norway, where fresh glacial water embraces the Arctic currents, our Fjord Trout has a tender texture, delicate fresh flavor, and is intensely red in color.

IT’S IN OUR BLOOD.

Lerøy Seafood Group is Norway’s largest exporter of seafood, and one of the largest producer of Atlantic Salmon and Fjord Trout in the world. From humble beginnings at Bergen’s fish market in 1899, today the company has a global presence stretching from China to the USA and more than 3,500 employees. With its unrivalled selection of seafood products, Lerøy has pioneered the introduction of various species to more than 70 markets worldwide, while always keeping a strong focus on quality and sustainability. Lerøy Seafood Group will continuously seek to introduce improvements which will help protect the environment.

HOME OF THE FJORD TROUT

TRUE INDULGENCE

So you think salmon is good? Then you are in for a treat! Fjord Trout melts in the mouth and leaves you longing for that great taste, amazing color and delicate fresh flavor. Perfect for raw, marinated and lightly cooked dishes.

FJORDS SHAPED BY GLACIERS

The Fjord Trout is the true essence of the Norwegian fjords. The fjords were shaped by glaciers: Endless stretches of deep blue sea piercing the rugged landscape, surrounded by steep green hills. Rivers crash down from the snow covered mountain tops, passing bountiful fruit orchards stretching along the shores of Western Norway. People have prospered here for thousands of years living off the land and the sea. Here the conditions are perfect for the Fjord Trout.

PRIME LOCATION

SUPERB QUALITY

Happy fish for healthy people! Lerøy Fjord Trout is responsibly farmed and, of course, always traceable. It is only raised in a few locations in western Norway making it a rare treat!

All our trout meet the highest quality standard available.

LOUSY WEATHER, OUTSTANDING FISH

Since the 1970s, achieving the best quality fjord trout has been paramount in everything we do. Lerøy Fjord Trout is always traceable and available 52 weeks a year.

Years of careful breeding has resulted in a remarkable fjord trout; better in taste, with chunky meat and exceptional color.

INTENSE RED COLOR

With its distinct red color, tender texture and delicate flavor, the Fjord Trout is the kind of sustainable red meat we should be eating more of. Rich in nutritious proteins, vitamins, omega-3 and antioxidants - all great for our overall health. Delicious, served raw or cooked.

DELIVERED FRESH OR FROZEN WORLDWIDE

WHOLE, FILETS, PORTIONS AND SMOKED

AVAILABLE 52 WEEKS A YEAR

SLOW GROWN IN COLD WATER

PERFECT FOR SUSHI +2KG UP TO 7KG

ALWAYS RESPONSIBLY FARMED

RAISED IN PURE GLACIAL WATER

BRED IN THE FJORDS OF NORWAY

EAT MORE RED MEAT

With its distinct red color, tender texture and delicate flavor, the Fjord Trout is the kind of red meat you should be eating more of. Rich in nutritious Omega 3, proteins, vitamins and antioxidants, good for overall health. Always sustainable. Delicious, served raw or cooked.

PURE ICY WATER

The glacial meltwater is perfect for our fish and its growth. The water is rich in natural minerals after being filtered through natural sediments on the way to the plant and loaded with oxygen.

AMAZING LOCATION

There are 70 inhabitants and 2 million baby fry living in the village of Sundal in the beautiful Hardangerfjord in Norway. Here, at the base of Bondhus Glacier, between mountains towering over one thousand meters, Lerøy’s Fjord Trout is born into the purest glacial water.

RED & NUTTY FLAVOURS

“Fjord Trout is a beautiful, delicate fish that I use very often in the UK and I’ve been lucky enough to be cooking at source in Norway. The flesh is wonderfully vibrant and is perfectly suited to marinating, smoking, curing and of course pan-frying.

I love marinating it in salt, sugar, coriander and lime – an incredible combination!

Do not to overcook the Fjord Trout – keep the flesh lovely and red, and you will keep the quality of its oils and nutty flavours.”

DANIEL GALMICHE

FORMER MICHELIN STAR CHEF, WRITER AND CONSULTANT

A TASTE LIKE NO OTHER

The Fjord Trout tastes like no other. With its smooth velvety and tender texture, deep red color and hidden flavors of green nuts and citrus, the Fjord Trout is truly one of Norway´s best kept secrets. Eaten raw the deleicate fresh flavor can be highligted with mango, avocado, lime or soy sauce. Or just simply seared on the grill, and served with a spicy piri-piri sauce and crème fraîche. No matter how you prepare it, you´re in for a treat – straight from the cold, crisp waters of Western Norway.

TEXTURE & APPEARANCE

Solid and tender meat that melts in the mouth. Short muscle fibers give a tender and velvety taste, and an exceptional feel on the palate. Bright silvery skin, smaller head and a round belly area.

OIL & COLOR

• Intensely red with beautifully marbled fat lines giving it a delicate juicy flesh.

• Most fat is stored in the belly, resulting in a generous filet.

• Rich in DHA and EPA and vitamin B12.

PREPARATION

Perfect for raw, marinated and lightly cooked dishes, for instance when you make tapas, sushi and sashimi or tartar.

HOW TO MAKE THE BEST FJORD TROUT?

Fjord Trout can be used in any dish where you would normally use salmon. Remember it is amazing when eaten raw, so don’t be afraid to undercook it!

TRY OUT SOME OF THESE TIPS:

• Oven bake at 100°C (212°F) for 8-10minutes.

• Pan fried skin side down on medium high heat for 4-5 minutes. Then turn the fillets and continue for 3-4minutes.

• Grilled: Quickly roast on both side, then transfer to the oven or a cooler spot on the grill to cook slowly until finished.

• Put fjord trout in salted water (1dl/0.4 cup salt to 1 liter/4 cups water) for around 10 minutes before cooking.

SASHIMI 1

WITH SPRING ONIONS AND PONZU SAUCE

8 thin slices of Lerøy Fjord Trout

1 spring onion finely chopped

PONZU SAUCE

100 ml lemon or lime juice

100 ml soy sauce

1 tbs rice vinegar

:: Mix the ingredients together to make a sauce. Dip the Fjord Trout in the sauce before eating. You can add spring onions to the sauce or just the Fjord Trout.

FRIED FJORD TROUT 2

WITH NUT BUTTER AND CABBAGE

200 g Lerøy Fjord Trout fillet

Neutral oil

1 tsp butter

1/2 cabbage

100 g butter for sauce

:: The Fjord Trout is fried on a medium heat in a pan with a neutral oil for approx. 8 mins with the skin downwards. Add a tbsp of butter and turn the Fjord Trout just before serving. Season with salt and pepper. Cut the cabbage into strips and blanch in lightly salted water. Drain and add 1 tsp butter.

SAUCE

100 g butter

1 tbsp soy sauce

Juice of 1/2 lemon

:: Heat the butter in a pan until golden brown. Add the juice of 1/2 lemon and season with a tbsp soy sauce.

TROUT WITH HERBS 8

WITH CORIANDER, BLACK PEPPER AND HONEY

1 piece of Lerøy Fjord Trout

MARINADE

100 g honey

80 g salt

2 tbsp aquavit

1 tbsp grated fennel seeds

1 tbsp grated coriander seeds

1 tbsp pepper

2 tbsp chopped dill

2 tbsp chopped chervil

2 tbsp chopped parsley

:: Mix together in a saucepan on low heat. When everything has dissolved, pour the mixture over the Fjord Trout fillet. Refrigerate for approx. 2 days.

TATAKI TROUT 1

WITH CITRUS AND SESAME

100 g Lerøy Fjord Trout

Juice of 1 lemon

1 tbsp soy sauce

1 tsp roasted sesame seeds

1 tbsp of chopped onions

:: Brown the Fjord Trout in a warm pan on both sides and season the fillet with salt. Cut into thin slices. Top with the mixture of lemon juice and soy sauce before sprinkling onions on top.

FJORD TROUT

WITH PICKLED VEGETABLES

150 g Lerøy Fjord Trout

1/2 cucumber

1/2 carrot

1 raddish

MARINADE

100 ml vinegar

100 g sugar

200 ml water

:: Heat the marinade. Thinly slice the vegetables. Place the vegetables in the cooled glaze for approx. 15 mins. Bake the Fjord Trout in the oven with olive oil and lemon zest at 170 degrees for approx. 12 mins. Thinly slice and place with vegetables.