Scout’s trout is a delicious yet simple combination of rainbow lake trout, herbaceous dill, cold-pressed sunflower oil, and a bit of salt. It's is responsibly farm-raised and harvested in Ontario, Canada. Toss in a vegetable or pasta salad; mix with mayo, sour cream, or cream cheese for a delicious bagel topping; serve over rice and greens with a squeeze of lemon for a complete meal with little fuss.
From watching fishmongers unpack their daily catches in PEI, to perfecting her clam chowder, seafood has long been a part of Chef Charlotte’s life. After working in Canada’s most creative seafood kitchens, she began to wonder how the home chef could enjoy more of it locally. Charlotte combines the best of the seafood industry’s heritage with her own unique take to produce amazing tinned fish straight from the heart. By using ethical products from sustainable fishing communities, she wants to help restore the tradition of preserved seafood for North America.
Consume by date on can. Once opened, transfer to a separate container and refrigerate for up to 4 days.
Rainbow Trout, Cold-Pressed Sunflower Oil, Dill Weed, Dill Seed, Salt