Norwegian mountain trout — pristine, clean-flavored, and beautifully firm. A premium trout unlike anything local.

Norwegian mountain trout is farmed in the cold, clear glacial waters of Norway — a fish that sits uniquely between salmon and trout in flavor and appearance. Stunning deep-pink flesh, a milder and cleaner taste than Atlantic salmon, and a delicate skin. Like Faroe Island salmon, Norwegian cold-water aquaculture operates under strict environmental standards that produce fish of exceptional quality.

Milder and slightly leaner than salmon, with a clean, fresh flavor and gorgeous deep-pink flesh. More delicate than salmon, more complex than freshwater trout.

Score the skin in 3 places to prevent curling. Sear skin-side down in a cast-iron over medium-high for 4–5 minutes until golden. Flip for just 30 seconds. The skin becomes wonderfully crispy and the flesh stays silky. Finish with cold butter and fresh dill.

Pairs Well With: Dill · Lemon · Crème Fraîche · Cucumber Salad · Brown Butter