Page 35 - Foodservice Magazine October 2018
P. 35

PRODUCE
35
“It can be baked, grilled, steamed, barbequed, deep fried or char grilled. It cooks quickly and evenly, and because it has quite a good content of that omega 3-rich fat it is a hard fish to mess up. It cooks brilliantly every time.”
smoke and cooking gives smoked trout exceptional shelf life.
Chef Ian Curley from Kirk’s Wine Bar and the French Saloon loves smoked trout. “It is such a versatile fish to put on a menu,” he says. “It brings a touch of class at a very good price that allows it to be an everyday choice.” He suggests using it in a nicoise salad where the pieces of pink flesh make an attractive addition to the dish. It can be added to fish pies, is perfect with fine pasta and a cream sauce, and is fantastic with finely chopped green herbs, crème fraiche and a squeeze of lemon. “Trout can handle a range of good wines from rosé to wooded chardonnay or even a lovely textural pinot noir,” says Curley.
Ultimately, every chef is looking for a great value seafood which can be used
consistently. Put Victorian freshwater trout price per kilo next to its competitors’ and you have a great product which offers both great value and culinary opportunity. The lower price point does not mean an inferior product however. It has been the industry’s little secret for some time now that Victorian Trout is well undervalued. At foodservice prices that are 25-30 per cent lower than similar lines, it is a fish that can be easily upsold because of its perception of great value. Once customers understand all the great reasons to buy Victorian trout, the prospect of it also being great value just increases its attractiveness.
The good news about trout is spreading. Both the industry and the Victorian State Government are promoting the product in the media and across multiple platforms
to increase awareness. So make sure you and your colleagues are ready to answer the customers’ questions the origin of Victorian rainbow trout, how it is grown, how healthy it is and how to cook it.


































































































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