Why Loch Trout?
Loch Trout describes zoologically the rainbow trout (Oncorhynchus mykiss). It is bred on the Scottish coastal areas, called Lochs, where cold, clear spring water from the Scottish Highlands mixes with the salty water of the Atlantic and grow to considerable size under optimal conditions.
Loch Trout is kept in flowing water under natural conditions according to “Freedom Food” standards. The result is a premium quality product which is also appreciated by sushi lovers. In contrast to salmon, which is mainly produced by large corporations in very large quantities, the rearing and keeping of Loch Trout is in the hands of smaller farms, this ensures a consistently high quality.
Suitable for the preparation are all methods that can also be used for salmon, but the meat is a little firmer and the so-called “Brown Meat” is more discreet.