Trout Seafood New Market

The next time you happily dine on trout, or cast a lure into a serene mountain brook, tip your fork or rod to Monsieur Dom Pichon, the French monk who lived in the 14th century and began the world’s first trout farm. Still using Friar Pichon’s technology, hatcheries now raise and stock trout into rivers and streams. Without these farms and hatcheries, there would likely be no new market of trout seafood.

A Trout Farm Dating Back to 1908
In 1908, a tiny trout farm in the Magic Valley region of Idaho began operations. Last year, that valley reared nearly 50 million pounds of fish, two-thirds as frozen, pre-packaged brook trout.

The Magic of the Ruby-Red Trout
Recently, one small independent farmer noticed that the spring water on his farm was replete with microscopic freshwater shrimp, crabs and crayfish. Trout feeding on this carotene-rich diet developed ruby-red flesh. These same “Ruby Red Rainbow Trout” are now shipped from that farm in Filer, Idaho directly to FARM 2 MARKET customers. Available as whole fish, 8 to 10 ounces in size, these “Ruby Red Rainbow Trout” are absolutely 100% boneless and can be enjoyed carefree. For those who prefer not to prepare the head, boned fillet is also available. Shipped daily, these delicious “Ruby Red Rainbow Trout” are produced naturally, and have a firm texture with a mild citrus flavor. Packed for overnight delivery moments after harvest, the only way to get fresher trout is to catch ‘em yourself.