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Ruby Red Rainbow Trout

Post Date : February 16
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Sea Bream


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 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 trout.

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.

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.

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The King Crab is the granddaddy of 'em all, often weighing up to 20 pounds. Prized by sophisticated consumers worldwide,

The King Crab is the granddaddy of 'em all, often weighing up to 20 pounds. Prized by sophisticated consumers worldwide, in Tokyo live king crab sells for more than $40 per pound! Shipped directly from live tanks, the legs and claws of a ten pounder yield 2 1/2 pounds of delightful coral streaked crabmeat. The harvest of this scarce crab is carefully managed to preserve the natural resource. Frozen King Crab Legs are a treat. But until you've cooked live King Crab, you'll never reach the summit of crab deliciousness.

Immortalized by early Mediterraneans as a sign in the heavenly zodiac, crab has been part of our diet since the beginning of civilization. Archeologists have found mounds of empty crab shells dating back more than 10,000 years.

Crab is the third most popular crustacean after shrimp and lobster. Yet the traditional system of seafood distribution is so slow, it has been almost impossible for home consumers to buy whole Crab. LIVE crab is so scarce it's enough to make a seafood lover downright "crabby."

FARM 2 MARKET has changed all that. With a click or a phone call, you can now order several varieties, 100% guaranteed, and shipped directly from their point of production.

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USA Caviar

USA Caviar

USA Caviar

Like all crustaceans, crawfish shed their shells in order to grow. After they molt, their shells are soft and tissue thin.

An exotic journey of discovery and pleasure with 4 exotic caviar varietals. Featuring an ounce each of cultured Osetra and wild sevruga, PLUS 2 ounces each of golden trout roe and whitefish roe delicately flavored with all-natural saffron. Includes 4 FREE mother-of-pearl demi-tasse caviar spoons (). The perfect gift when you need to impress. Cultured in the US, affordable, sustainable, and 100% additive free.

Serious consideration of Caviar is a sobering exercise, combining euphoric hedonism and a glum obituary. The unpleasant truth is, for all intents and purposes we have already run out of caviar. That's why it's so expensive.

This wasn't always the case. At one time the U.S. dominated the world of caviar. In 1873, an enterprising immigrant named Henry Schact established a caviar business on the Delaware River near Chester, Pennsylvania. An unbelievable 670 tons of caviar per year was produced there, almost all of which was exported to Europe. Much of that Pennsylvanian caviar was then "re-imported" back to the U.S. and sold in America as "Russian," commanding the unheard of price of 6 cents per ounce. The finest grade of caviar still available now sells for $75 an ounce.

Fish produce eggs called "roe." In 1966 the labeling of roe from whitefish, carp, and paddlefish as "caviar" was outlawed. The term "caviar" can now only be applied to the eggs of a fish. As far as the Food & Drug Administration is concerned, those jars of salty red and yellow roe found on delicatessen shelves are just "fish eggs," not caviar. Highest quality caviar is always "Malossol," meaning packed with very little salt. Malossol is not a brand.

Experienced connoisseurs prize caviar not for color but for the size of the eggs, or "berries" as they are called. The larger the sturgeon, the bigger the berry. A giant beluga sturgeon can weigh more than 2,000 pounds, be up to 50 years old, and will produce huge valuable eggs. This kind of sturgeon is the source of beluga caviar. The smaller osetra sturgeon is only 12-15 years old, and produces tinier, less precious caviar.

Ninety-five percent of the world's caviar comes from the Caspian Sea. There is nothing magical about the Caspian as a source of caviar, it's simply where the biggest Sturgeon live. Or used to live, for in the last few years the population of Sturgeon in the Caspian Sea has gone from 200 million to less than 60 million fish. It takes a minimum of 9 years for a female sturgeon to produce eggs, so it's easy to understand how nature struggles to sustain this resource.

And that's just the biological dilemma. A deadly combination of illegal fishing and devastating pollution has ravaged the Caspian sturgeon. The collapse of the Soviet Union in 1991 created five independent nations (Azerbaijan, Iran, Kazakhstan, Russia, and Turkmenistan) all competing for the prized fish. These besieged governments haven't kept up with poachers or even begun to address the massive pollution. The United Nations reports that 10 billion cubic yards of contaminated waste is dumped into the Caspian region every year.

It is not a question of IF we will run out of wild caviar but WHEN.

The unrestricted harvesting of ancient sturgeon from the Caspian Sea is the aquatic equivalent of chopping down the Giant Redwood forest. Aquaculture may provide a reliable future source of sturgeon producing caviar, but farming a crop that takes 15 years to bring to market is an awesome challenge. Nevertheless, a few companies in Northern California, with the cooperation of scientists at the University of California at Davis, are starting to bring small amounts of cultured caviar to the marketplace.

FARM 2 MARKET offers three unique varieties of caviar, PLUS our BORN IN THE USA Caviar Sampler. This exotic roster gives caviar lovers a menu of enlightened choices.

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