A single, whole fillet of a rainbow trout, Oncorhynchus mykiss, that was caught flyfishing in a reservoir stocked with trout. It has been used to make
A single, whole fillet of a rainbow trout, Oncorhynchus mykiss, that was caught flyfishing in a reservoir stocked with trout. It has been used to make gravadlax and is displayed on greaseproof paper and a dark, slate background before slicing. There are many different recipes for gravadlax, in this case the trout has been cured and flavoured 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: 3840px × 5760px
Photo credit: © www.pqpictures.co.uk / Alamy / Afripics
License: Licensed
Model Released: No
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