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Trout Valley LLC
Taste and texture aren't a matter of chance — they're determined by genetics, environment, and feeding regime
We bring to market large salmon trout weighing 3+ kg with an impeccable signature taste and a unique freshness standard — just 60 minutes from catch to packaging. Honestly, transparently, and with care for the quality of your food.
Trout Valley's steelhead trout is raised in closed RAS systems under constant control of temperature, oxygen levels, and the microbiological environment. The stocking material is genetically verified, with predictable quality characteristics.
Transparency — from roe to table
Roe incubation in RAS conditions
Incubation in our controlled RAS conditions and the development of a feeding protocol
Transfer of stocking material
Genetically verified stocking material is transferred to the partner farm
Grow-out to standard
To our standards and under our technological supervision at every stage
Same-day harvest and processing
Harvest → same-day processing → microbiological control
Coded packaging → delivery
Every batch carries its own code: origin, growing parameters, and laboratory analysis results
Trout isn't a compromise between taste and health. It's a fish where one reinforces the other
The trout's short muscle fibers give it a delicate yet firm texture — it doesn't fall apart when cooked, holds its shape on the grill, and stays juicy when baked.
The natural pink-peach color comes from the diet and growing conditions, not from food additives. No dyes, no antibiotics.
01. Protein
~20 g / 100 g · complete protein with all essential amino acids
02. Omega-3
2–3 g / 100 g · supports the heart, brain, and blood vessels
03. Vitamin B12
100% of the daily requirement in a single serving
04. Calories
140–170 kcal / 100 g · light, nutrient-dense
05. Texture
short muscle fibers — firm and delicate
Ways to prepare
Trout for sashimi
Thanks to controlled growing conditions and consistent quality, the product can be used to create refined dishes of Japanese cuisine.
Grilled trout
A little olive oil, sea salt, and a few minutes on the grill are all it takes to bring out the fish's natural flavor.
Sous-vide trout
Gentle cooking at a low temperature lets its natural juiciness unfold to the fullest.
Baked trout
Whole trout baked with rosemary, thyme, and lemon.
Hot-smoked trout
Tender flesh with a light aroma of smoke.
Trout in a cream sauce
The pairing of delicate fillet and a refined cream sauce makes a restaurant-quality dish.
Trout that can be predicted - on your table and in your business