Press Releases


Christmas 2014 press release :

trout_prawn_pot

‘Tis the season to enjoy trout

Entertaining at Christmas can be stressful, so why not serve up fuss-free trout?

Tasty and quick to make, these Trout and Prawn Pots make bowl food easy, taking the pressure off impressing.

Warm and comforting, these effortless mini meals make ideal starters or party food. Simply fry the leek, bacon and prawn mixture together before adding the trout and remaining ingredients. These pots can be baked in advance and kept chilled until ready to use.

Marrying the flavours of farm-fresh trout and prawn, this dish is best served golden brown and bubbling with chunks of warm, crusty bread.

And the best news? Trout is not only a tasty choice for the festive season but also a nutritious one. High in essential proteins and essential omega-3 fatty acids, trout is also one of the few foods naturally high in Vitamin D – otherwise known as the ‘sunshine’ vitamin – making it ideal for long winter evenings.

Trout fillets are widely available in supermarkets and independent fishmongers.

Recipe for Trout and Prawn Pots

Serves 6

Ingredients Method
15g/1/2oz/1 tbsp butter

 

15ml/1 tbsp olive oil

 

1 small leek, finely chopped

 

2 rashers (strips) rindless back (lean) bacon, chopped

 

115g/4oz cooked peeled prawns (shrimp)

 

115g/4oz trout fillet, skinned

 

150ml/1/4 pint/2/3 cup sour cream

 

1 egg, beaten

 

50g/2oz cheddar cheese, grated

 

Salt and ground black pepper

 

Warm country bread, to serve

 

  1. Heat the butter and oil in a heavy frying pan and fry the leek gently for 5 minutes or until softened, stirring from time to time.
  2. Add the bacon to the pan and fry until it is just beginning to turn colour, stirring all the time. Add the prawns, increase the heat and stir-fry the mixture for 5 minutes. Remove from the heat.
  3. Cut the trout fillet into bitesize pieces and stir into the bacon and prawn mixture. Season with a little salt, if required, and plenty of pepper. Divide the mixture among six ramekins.
  4. Pre-heat the over to 190ºC/375ºF/Gas 5. In a jug (pitcher) beat the sour cream and egg with a fork. Season lightly. Pour one-sixth of the mixture into each ramekin and sprinkle the grated cheese over the top.
  5. Bake the pots in the preheated oven for 15 minutes or until the top is golden brown and bubbling. Serve straight from the oven with chunks of warm, crusty bread, if you like.

 

 

 

 

 

 

 

Press release: 11 November 2014

EU Commission ruling a boost to UK trout industry

British Trout Farmers are celebrating a ruling by the EU commission, which prevents Turkish trout farmers’ export of their product to other EU countries at a subsidised price.

A formal complaint was lodged by The Danish Aquaculture Organization on behalf of all European Trout Farmers earlier this year challenging the Turkish state subsidy on exported trout, claiming that it created unfair competition and that it has imposed huge economic losses on trout farmers from other EU countries. The Commission concluded that the Turkish state aid does injure the EU industry, and as a result is enforcing a countervailing duty between 7 and 9.7% on imported trout from Turkey.

In recent years, UK Trout farmers have experienced increased pressure from the import of subsidised trout into Europe. Turkish imports doubled in the period 2010 – 2013 and at the same time British Trout farmers have also had to contend with an increase in the price of feed, leading to rising production costs and adding further pressure to the industry. Andy Smith, Chief Executive, British Trout Association comments: “In the UK, the trout industry is largely run by small family businesses, committed to farming of the highest standard in order to deliver top quality product. This leaves the industry particularly vulnerable to potential price wars caused by unfair competition. It is important for our members to see the EU take such strong action on this issue because subsidised Turkish trout has affected farm gate prices and put our members businesses and our rural economy under extreme and unfair pressure.

“It’s also great news for the consumer. We know that people care about the story behind their food, and prefer to buy sustainable, high quality, local product with omega 3 rather than well packaged but inferior alternatives. This ruling will help to protect that.” Brian Thomsen, Director of The Danish Aquaculture Organization who led the Trout Consortium, says that the industry has taken formal steps more out of necessity than of pleasure: “We could never quietly accept that our business could be undercut by illegal state aid”.

Ensuring free and fair trade is a core priority for The European fish farmer’s umbrella federation FEAP (Federation of European Aquaculture Producers). Mr. Arnault Chaperon, president of FEAP, welcomes the EU Commissions decisiveness: “I strongly endorse the European trout farmer’s commitment to fight against unfair competition and I am pleased to see the EU Commission guard the principles of free and fair trade. We are not afraid of competition, but we want a level playing field”.

 

 

 

 

 

 

 

 

 

 

 

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