Originally Native to BC, rainbow trout, also known as steelhead salmon, was introduced to Ontario waters several hundred years ago. The Springhills family have been sustainably raising rainbow trout near Hanover, Ontario for two generations. Their Hanover operation draws cold fresh water from the nearby Saugeen River into its ‘raceways’ where antibiotic free rainbow trout have ample room to swim and grow. Rainbow trout tastes great, is super simple to prepare, and very affordable at 1 point per fillet. It's got a mild nutty flavour, nice pinkish-orange colour, and is light and flaky when cooked. It’s a fantastic source of lean protein and omega-3 fatty acids. In fact it's one of the healthiest freshwater fish on the planet. The folks at Springhills have asked the University of Guelph to analyse their fish and the results are stunning. Their rainbow trout both meets and exceeds all nutritional benchmarks when compared to its wild counterparts. Note: As with any fish, this rainbow trout fillet may contain small bones.

COOKING TIP: You’ll receive a full fillet of skin-on, frozen trout, which is enough for 2-3 servings. Simply thaw the package overnight in the fridge or run under cool water for 30 minutes. Here is a super simple recipe for baking trout in a foil packet with garlic butter. Combine the following: 1 tablespoon each of melted butter and lemon juice, 1 minced garlic clove, and a teaspoon of fresh parsley. Place the trout on a large piece of foil and drizzle with the marinade, sprinkle with salt and pepper, close up the foil packet, and bake on a tray at 375 F for 15-20 minutes. Open the package for the last 5 min to broil the surface and check that the fish has reached at least 70°C (158°F). Enjoy your trout with some steamed rice, glazed carrots, and sauteed greens on the side.