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Each trout is individually bagged for your convenience and safety. Our fish are high in good Omega-3 oils. All fish are supplied plate size and are perfect baked, fried or grilled.
Supplied fresh, each trout fillet is individually packed on a foam tray and sealed in a bag for your convenience and safety. Our fillets are pin-boned and de-finned with the skin on. Our fish are high in Omega-3 oils. Perfect for Trout Almondine or to be enjoyed on the barbeque.
Supplied ready-to-eat, each trout is individually bagged for your convenience and safety. Using our special hot-smoking process and sawdust form our local hardwood, our trout have won medals at the Sydney Royal Fine Food Show. Enjoy with crackers or break into pieces over your favourite salad.
Packed two fillets per pack- many a chef's secret to the perfect meal.
Supplied on a foam tray and sealed in a poly bag, we've carefully done the filleting work for you.
Our famous Smoked Trout Pate contains only the finest smoked trout fillets, cream cheese and a delightful blend of chilli and other spices. Packed in 100g or 500g sizes. Enjoy with your
favourite crackers or spread on some crusty bread. (Country Style Magazine reports...)
Gravlax is a cold-cured delicacy traditionally made from salmon. We have adapted an ancient Swedish recipe and perfected our Rainbow Trout Gravlax. Served cold, it has undertones of fresh dill and a delicate saltiness. It is supplied pre-sliced and vacuum packed.
Don't know what Gravlax is? Click here.
Convenient 45g jars of brilliant orange Rainbow Trout Caviar are very popular with many of our chef
customers. An excellent garnish or topping for gourmet finger snacks or main meals.
Packed in 45g jars, our new Ginger Infused Caviar has a delicate undertone of ginger, well balanced with the delicate burst of our caviar pearls. A must with Sushi or Sashimi.
We have taken on the following lines from the former Honey Smoked Trout of Armidale and are producing them on our farm in Hanging Rock.
Two perfect fillets in a Cryovac pack. We gently smoke trout over our local stringy bark wood and then carefully fillet and pack them.
Two smoked trout fillets gently dusted with Lemon Pepper dressing - makes a convenient gourmet meal, just open and serve.
Packed two per Cryovac bag, these fillets are lightly seasoned with lemon herb and garlic flavouring - for those who love garlic, very convenient and ready-to-eat.
After careful filleting we sprinkle just the right amont of Lemon Basil and Thyme onto the smoked trout and vacuum pack them immediately to lock in their freshness and flavour. Enjoy warm or cold, ready-to-eat.
Dill is the time-honoured partner to trout, so we have combined lemon and dill for a perfect topping to two fillets, packed in a Cryovac bag.
Where to buy our products, click here.
We are currently looking to appoint quality retail stockists in Newcastle, Central Coast, and Sydney regions. If you wish to apply to stock our products, please contact us.
We are licensed to supply Rainbow Trout (Oncorhynchus mykiss) fingerlings for stocking of farm dams and private waterways. Our fingerlings are available from late September through to the end of January.
All stock is supplied with release and acclimatisation instructions. Every order is supplied with relevant documentation and permit numbers.
Orders are essential.
Due to increasing demand from customers wanting to set up an AQUAPONICS system, we have reduced our minimum order quantity from 200 to 50 fingerlings; so if you want to grow trout in your system, please let us know. We are not specialists in AQUAPONICS and do not offer advise on the subject. Please research the most suitable species for your system carefully. Rainbow trout require water that is neutral in pH, free from zinc or galvanising found on steel, and thrive in water temperatures from 10 to 15 Deg C. They will stress at temperatures above 19 Deg C and will not survive water temperatures above 22 Deg C.
Please contact us if you wish to place an order.
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|
Price for 50, excluding freight |
Price per 100, excluding freight, including GST. |
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|
Month |
50 |
100 |
200 – 500 |
500 – 1000 |
1000 + |
|
September |
$60 |
$100 |
$77.00 |
$71.50 |
$70.00 |
|
October |
$70 |
$120 |
$77.00 |
$71.50 |
$70.00 |
|
November |
$75 |
$130 |
$88.00 |
$83.60 |
$79.20 |
|
December |
$90 |
$160 |
$99.00 |
$90.00 |
$88.00 |
|
January |
$90 |
$160 |
$99.00 |
$90.00 |
$88.00 |
|
February |
$100 |
$180 |
$110.00 |
$100.00 |
$100.00 |
|
March |
$120 |
$190 |
$110.00 |
$100.00 |
$100.00 |
Prices quoted include GST.
Unless prior arrangements are made, orders are to be picked up from the farm. Freight can be arranged at buyer's expense.
(acknowledgements - Wikipedia - the free encyclopedia http://en.wikipedia.org/wiki/Gravlax )
During the Middle Ages, gravlax was made by fishermen, who salted salmon and lightly fermented it by burying it on the beach above the high-tide line. The word gravlax comes from the Scandinavian word grav, which means literally "grave" or "hole in the ground" (in Swedish, Norwegian, Danish and Estonian), and lax (or laks), which means "salmon", thus gravlax is "salmon dug into the ground".
Today fermentation is no longer used in the production process. Instead the salmon (or Trout in our case) is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. At Arc-en-Ciel Trout Farm we have adapted an ancient Swedish recipe to our Rainbow Trout and use a process qualified through our HACCP system to safely cure our Rainbow Trout Gravlax.