Frequently Asked Questions
Where is Springhills Trout raised?
This rainbow trout was grown on our fish farms in Grey County. Our parents Jim and Lynette opened our first farm in 1995, named Cedar Crest Trout Farm. Over the years we’ve expanded to five farm sites that are now run by sister-brother duo Arlen and RJ Taylor. Today the Cedar Crest family includes 12 full-time staff, with occasional supervision by Arlen’s 5-year old son Ivo!
We got our start filleting fish five years ago when we bought Springhills Trout Farm, an older farm with a small smokehouse, and we haven’t stopped growing thanks to loyal customers like you! Today, each one of our fish are raised in natural spring water, are certified sustainable, and are fully traceable farm to fork.
How fresh is Springhills fish?
The only way it would be fresher is if you fished it out of the tanks yourself! We harvest, fillet and freeze the fish immediately to ensure you’re getting the freshest product possible. That’s why we say it has been frozen at peak freshness.
Can I cook from frozen, or should I thaw them?
It depends on how you plan to cook it. If you’re cooking it at a high temperature in under 10 minutes or less, we recommend letting it thaw in the fridge as the centre may not thaw during cooking. If you’re planning to roast it more slowly, cooking from frozen can work as well.
How should I cook these fish?
Trout makes the perfect week-night meal because it can be ready in 20 minutes or less. Here are our three easiest suggested cook methods. You’ll know it’s done if the fish starts to flake with a fork.
In the oven: Place fillet skin-down on a baking sheet, season with olive oil, salt and pepper, and bake at 350 degrees for 15 – 20 minutes.
In a pan: Heat oil or butter at medium heat, add fillets skin-down, cook for 5 minutes, then flip for 2-3 more minutes.
On the BBQ: Season fillet with generous olive oil and lemon juice, wrap loosely with tin foil, grill for 15 – 20 minutes.
Our favourites also include smoky trout burgers, walnut-crusted trout, or seasoning with extras like fresh salsa of Greek yogurt/dill. Find more recipes on the Ontario Aquaculture Association's website.
How long will these fish last in the freezer?
These trout have been vacuum-sealed, which means they will keep for 6 to 12 months in a deep freezer (-18C). After that, its flavour and nutritional value may start to deteriorate.
How should I thaw these fish?
We recommend thawing the fish in the refrigerator overnight, but you can also thaw it in the sink if you need it faster. Try to avoid thawing it in warm water or the microwave, as that can cook the fish. Because the fish is in vacuum-sealed bags, it’s always a good idea to poke a hole in bag before thawing.
Are these fish good for the environment?
All Springhills Trout are good for you, and good for the planet! Our farms are all Ocean Wise Recommended and certified sustainable by the Global Aquaculture Alliance's Best Aquaculture Practices program. That means we follow strict guidelines for how fish are cared for, how clean the water is, and the quality of their food.
Why are there some pin bones in my fish?
At Springhills Trout, we fillet and trim every fish by hand. This artisanal method makes it difficult for us to get pin bones out of every fish. Depending on the size of the fillet, these pin bones will often disappear while you’re cooking the fillet.
If you’d like to learn how to remove the pin bones yourself, we recommend this video:
What do I do with all this plastic in this box?
Everything in this box is recyclable! Each one of our vacuum bags and the box can be recycled in most jurisdictions.
How come some of the fish are different sizes and colours?
Because we’re a small farming operation, we fillet whatever we can catch that day. A hover of trout (yes, that’s what a group of trout is called!) can look as different as members of your own family. They all grow at different rates and have different coloured flesh. But don’t worry, every fillet in this box will taste the same and have the same omega-packed nutrition!