John O’s Steelhead Trout are raised in super low-density cages, swimming in the fast and fresh currents of Sheshegwaning First Nation. Sheshegwaning is an indigenous community on Manitoulin Island. The result is happier, healthier fish, and a more responsible choice.
Our open-water Steelhead Trout are a versatile option, with one of the lowest ecological footprints out of any source of animal protein. They are raised without chemicals, hormones, antibiotics, or GMOs and rich in omega-3, natural fats and anti-oxidants.
Origin: Odawa Island Farms, Manitoulin Island
Taste: Rainbow trout has a similar flavour profile as salmon but is milder in taste.
Cooking Methods: Bake, broil, pan fry or deep fry.
Our Rainbow trout comes from the clear waters of the Sheshegwaning First Nation, an indigenous community on Manitoulin Island. Chief Alana and her community are partners with Cedar Crest Trout Farms and John O’s Foods in operating an environmentally sustainable fish farm.
Off the shores of Sheshegwaning, we produce some of the best Steelhead Trout in Canada. SFN provides their pristine land and waters, while Cedar Crest Trout Farms and John O’s Foods bring their expertise in fish farming and processing.
Rainbow Trout & Arugula Salad
1 fillet of John O’s Foods Rainbow Trout
1 pack of Baby Arugula (150g)
¼ cup of parmesan cheese
¼ cup of olive oil
¼ cup of walnuts
2 tbsp of fish rub
2 tbsp of red wine vinegar
2 tbsp of butter
2 tbsp of brown sugar
Clove of garlic
Salt & Pepper to taste
Place trout fillets on baking sheet, skin side down. Squeeze lemon juice over fillet. Spread olive oil over fillet evenly with spoon or washed hands. Sprinkle with seasoning that we provided or any seasoning of your choice. Bake at 350 degrees for 15 minutes or until the thickest part of fish is done when cut through. Timing depends on the thickness of the fish. Small fillets about 15 minutes.
Place walnuts, butter and brown sugar in small pan on medium heat. Mix for about 5 minutes until the butter is melted and spread evenly amongst walnuts with brown sugar.
Make red wine vinaigrette by mixing olive oil, red wine vinegar, mincing garlic and adding salt & pepper to taste
Grate fresh parmesan cheese, dice pear then mix with arugula, red wine vinaigrette, candied walnuts.
Take out fish, remove skin and place in pan with olive oil to sear on high heat for 1 minute or so. Take the fish off heat and cut in half. Place fish on top of salad.