Trout supremes

skin on to pan-fry or steam
EU Naturland
Rainbow trout from organic aquaculture on the west coast of Greece. Trout is one of the five most popular types of fish among consumers in Germany. As it is packed with protein and relatively low in fat, this fish is ideal for dieters and athletes.

Rainbow trout* (Oncorhynchus mykiss)
* from organic aquaculture in Greece

Nutritional information
  • Nutritional information per 100 g
  • Energy 474 kJ/113 kcal
  • Fat 3.4 g
  • of which saturates 0.9 g
  • Carbohydrate 0.5 g
  • of which sugar 0.5 g
  • Protein 20 g
  • Salt 0.18 g
How to cook

Defrost the trout supremes and rinse them under cold water. Once defrosted, do not refreeze. Ensure food is cooked properly before eating.

Fry the side without the skin for 2–3 min. over a medium heat. Then fry the side with the skin for another 4–5 min. until it is crispy.
Cook the supremes in the oven (conventional oven: 200 °C, fan-assisted oven: 180 °C) for approx. 10 minutes.

Regenbogenforellen aus Naturland-Teichen

Biopolar trout fillets are raised by Eurotrout on the west coast of Greece, near the port of Preveza.

Farmed in a clean mountainous region

Thanks to the oxygen-rich mountain spring water and the prevalence of agriculture in the region, the fish grow to be healthy and resistant to disease. There are no conventional factories, other fish farms or industrial operations in this unspoilt landscape, which means that there are low levels of pollution in the area.

Hand-filleted in Germany

Within the space of a day, the freshly caught fish is transported straight from Greece to Germany ready for processing. Our Greek partner does not have the facilities to freeze and pack the trout, so we also work with the firm Fischhaus am See, which is located in Meersburg near Lake Constance. Here, a small team fillets the fish and packs it ready for sale.

Biopolar visiting the fish processor
Biopolar visiting the fish processor
Freshly delivered rainbow trout
Freshly delivered rainbow trout