Wednesday, April 16, 2014
Idaho Trout Company Idaho Trout Company
Idaho Trout Company
Supplying Quality Rainbow Trout For More Than 50 Years!
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Idaho Trout Company offers customers the largest selection in the industry from which to choose:
  • Traditional White Meated Rainbow Trout
  • Red Meated Rainbow Trout
    Astaxanthin, a color additive approved by the Food and Drug Administration and found naturally in nature, provides the red hue of the trout's meat.
  • Golden Skin Red Meated Rainbow Trout
    Developed through selective breeding, golden trout have a golden skin that varies from shades of yellow to a gold color. The meat is medium red to a rich red hue. These fish are highly prized for their beautiful color.
Idaho Rainbow Trout Provides:
  • A healthy and delicious addition to any diet
  • High in Omega 3s- recommended by the American Heart Association. The U.S. Food and Drug Administration states that "Supportive but not conclusive research shows that consumption of EPA and DHA Omega-3 fatty acides may reduce the risk of coronary heart disease. One 4-oz. serving of Rainbow Trout Fillets provides 1.3 grams of EPA and DHA Omega-3 fatty acids. [See nutrition information for total fat, saturated fat, and cholesterol content.]
  • Attractive plate presentation

Please click here for more information on seafood presented by the National Fisheries Institute (NFI).


Great flavor is our standard for over half a century.


Fresh and Frozen Rainbow Trout Selections:

  • Dressed
    A whole trout after it has been eviscerated.
  • Boned
    A whole trout after it has been eviscerated and the backbones and rib bones have been removed. The head, tail, and fins remain intact. The pin bones have not been removed.
  • Boned Head/Off
    A whole boned trout with the head removed; the tail and fins remain intact, and the pin bones have not been removed.
  • Boned Pin Bone Removed
    A whole boned trout; the head, tail, and fins remain intact. The pin bones have been removed.
  • Boned Head/Off Pin Bone Removed
    A whole boned trout; the tail and fins remain intact. The head and pin bones have been removed.
  • Natural Fillet
    A half, or one side of a trout that has been eviscerated and the backbones and rib bones have been removed. The head, tail, and fins have also been removed. The pin bones have not been removed.
  • Natural Fillet Pin Bone Removed
    A natural fillet with the pin bones removed.
  • Skinless Fillet
    A natural fillet with the skin removed. The pin bones have not been removed.
  • Butterfly Fillet
    Two halves of an eviscerated trout with the backbones and rib bones removed. The head, tail, and fins have also been removed. The pin bones have not been removed. Each side of the trout is held together by the skin on the back of the trout.
  • Butterfly Fillet Pin Bone Removed
    A butterfly fillet with the pin bones removed.
Our private labels include:
  • Our private label is Idaho's Best Brand

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