Two rainbow trout fillets, Oncorhynchus mykiss, from a trout caught fly fishing in a stocked reservoir. They have been used to make gravadlax and are
Two rainbow trout fillets, Oncorhynchus mykiss, from a trout caught fly fishing in a stocked reservoir. They have been used to make gravadlax and are pictured on greaseproof paper and a dark, slate background before being sliced. There are many different recipes for gravadlax, in this case the trout has been cured using coarse salt and brown sugar and flavoured with maple syrup, black pepper, fresh dill and Scottish whisky. Gravadlax is of Nordic origin and is sometimes called gravlax. Farmed rainbow trout, and those recently released into stillwater fisheries, are rich in Omega 3 fish oils. Dorset England UK GB.
Size: 5760px × 3840px
Photo credit: © www.pqpictures.co.uk / Alamy / Afripics
License: Licensed
Model Released: No
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