Goatsbridge Tinned Trout in Spring Water 100g (Sweet and Subtle, Nutty and Tender)

Weight 0.200 kg


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Goatsbridge Tinned Trout

Sweet and Subtle, Nutty and Tender

Enjoy Goatsbridge tinned trout on a slice of crusty bread with a squeeze of lemon juice and a sprinkle of fresh herbs. You can also serve it alongside a fresh salad or as a topping for a bed of quinoa or couscous.

Just 100 grammes of trout will provide over 1000 milligrammes of the EPA and DHA. These fats are vital for brain function and development, hormone health, fertility, skin, hair and nail health and energy. The omega 3 fats also have anti-inflammatory effects so are useful in inflammatory disorders such as arthritis.

Trout is a good source of minerals including selenium and iron. Selenium is needed for thyroid function, fertility, removal of heavy metals and immune function. Iron is needed for energy production and hair and nail health to name a few of its functions.

Trout is also a good source of vitamin B12, a vitamin that is poorly absorbed from supplements. B12 is needed for energy, muscle development, bone health, brain function, digestion and the prevention of cardiovascular disease.

Trout also contains niacin (vitamin B3) which is particularly important for nervous system function and brain health.

Trout has a delicate, mild flavor and a tender, flaky texture. The flesh is pink to orange in color, depending on the species and the diet of the fish. The taste of trout can vary depending on the environment in which it was caught, but generally, it has a subtle, nutty flavor with a slightly sweet undertone.

While eating trout won’t help you when it comes to working out or drinking enough water, it will help you with the eating right. Trout is a lean protein, and the omega-3 fatty acids are known to help with your brain, memory, reducing inflammation, and helping you to not have heart disease later on in life.

About Trout:

Trout is a generic common name for numerous species of carnivorous freshwater ray-finned fishes belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of which are members of the subfamily Salmoninae in the family Salmonidae.

The word trout is also used for some similar-shaped but non-salmonid fish, such as the spotted seatrout/speckled trout (Cynoscion nebulosus, which is actually a croaker).

Trout are closely related to salmon and have similar migratory life cycles. Most trout are strictly potamodromous, spending their entire lives exclusively in freshwater lakes, rivers and wetlands and migrating upstream to spawn in the shallow gravel beds of smaller headwater creeks.

The hatched fry and juvenile trout, known as alevin and parr, will stay upstream growing for years before migrating down to larger waterbodies as maturing adults.

There are some anadromous species of trout, such as the steelhead (a coastal subspecies of rainbow trout) and sea trout (the sea-run subspecies of brown trout), that can spend up to three years of their adult lives at sea before returning to freshwater streams for spawning, in the same fashion as a salmon run.

Brook trout and three other extant species of North American trout, despite the names, are actually char (or charr), which are salmonids also closely related to trout and salmon.

Trout are classified as oily fish and have been important food fish for humans. As mid-level predators, trout prey upon smaller aquatic animals including insects, crustaceans, baitfish and tadpoles, and themselves in turn are also important staple prey items for many wildlifes including brown bears, otters, raccoons, birds of prey and other large aquatic predators.

Discarded remains of trout also provide a source of nutrients for scavengers, detrivores and riparian florae, making trout keystone species across aquatic and terrestrial ecosystems.

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Weight 0.200 kg


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