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Institut Martigane› Surgelés B2B› Truite arc-en-ciel surgelée
Truite arc-en-ciel surgelée élevage Turquie B2B
Trout · Turkey farming · ASC certified

Frozen Rainbow Trout — Farmed in Turkey

Skin-on fillets 80-230g · Whole trout 200-400g · ASC Salmon Trout 160-230g · 5kg packing

Farmed in TurkeyASC availableFillets & whole5 kg
📋 Technical specifications
SpeciesRainbow trout (Oncorhynchus mykiss) — cold freshwater farming
OriginTurkey (cold-water basins, Anatolia region)
PresentationsSkin-on fillets · whole, scaled and gutted · ASC Salmon Trout (salmon-coloured flesh)
Fillet sizes80-120g · 120-160g · 160-230g (Salmon Trout)
Whole fish sizes200-250g · 250-300g · 300-350g · 350-400g
Glazing20% · 30% (fillets) · 10% (whole)
ASC certificationAvailable on the Salmon Trout 160-230g reference
Packaging5 kg
Storage−18°C · Shelf life: 24 months

Turkish farmed trout: a premium alternative to European trout

Turkey is one of the world's leading producers of farmed rainbow trout. Its cold mountain rivers and basins, mainly in central and eastern Anatolia, provide ideal conditions: cool water at 8 to 14°C, low stocking density and quality feed. Turkish trout has pale pink flesh, firm and delicately flavoured, slightly leaner than salmon but with a distinct aromatic profile.

🐟 Trout vs ASC Salmon Trout: what is the difference?

Standard rainbow trout has pale pink to white flesh depending on feed. ASC Salmon Trout is fed with natural carotenoid pigments (astaxanthin) that give it orange, salmon-coloured flesh, and carries Aquaculture Stewardship Council certification guaranteeing responsible farming. That certification is increasingly required by retailers and contract caterers with sustainability commitments.

References available from Martigane

  • Skin-on fillets 80-120g · 20% glazing — individual portion, quick to defrost. Well suited to school and contract catering.
  • Skin-on fillets 80-120g · 30% glazing — the more economical version for high-volume kitchens.
  • Skin-on fillets 120-160g · 20% and 30% glazing — a generous restaurant portion. Pan-fried skin-on trout is a bistro classic.
  • ASC Salmon Trout fillets 160-230g · 20% glazing — the premium format with ASC-certified salmon-coloured flesh. Ideal for retail and fine dining.
  • Whole trout 200-250g and 250-300g · 10% glazing — the classic oven-baked whole trout. The right format for restaurants and fishmongers.

Uses in professional cooking

  • Pan-fried skin-on — the simplest preparation and the one that best showcases the fillet. Crisp skin, flesh kept slightly pink.
  • Oven-baked whole — with herbs and lemon, a staple of bistro menus and contract catering.
  • Cold smoked or gravlax — ASC Salmon Trout works particularly well here, as its salmon-coloured flesh presents like smoked salmon at a lower cost.
  • Contract catering — the 80-120g portioned fillets simplify plating and portion control.

A note on glazing

Glazing is the protective layer of ice applied to frozen fish. It prevents dehydration and oxidation in storage, but it is water, and you pay for it. A fillet at 30% glazing contains 30% ice by weight: 5kg of product yields roughly 3.5kg of fish.

That is not a defect — higher glazing protects the product better over long storage and lowers the headline price per kilo. But it must be factored into your cost per portion. We state the glazing percentage on every reference precisely so the comparison is honest.