Rainbow Trout With DillAdd to My List
3.2 oz / $2.18 per oz
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Charcuterie is a way of life, so why not bring water elements into the mix? A collaboration of rainbow trout, bright dill, and cold-pressed sunflower oil, this canned morsel deserves a grand entrance to any snack board or homemade meal. Responsibly farm-raised and harvested by the Cole Munro family in Ontario, Canada, Scout’s trout are never exposed to antibiotics and are fed trout feed sourced from Skretting, a Best Aquaculture Practice (BAP) certified fish feed mill.
Good news! The outer box and aluminum can are 100% curbside recyclable.
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.
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About the Brand
Scout is on a mission to become the most trusted seafood brand in North America while reducing food waste and protecting our oceans. Led by a love for seafood and respect for the ecosystem, Scout is Certified B-Corp pending and a proud member of 1% for the Planet, reinvesting every sale into climate action projects.
By leading as the first seafood cannery that 100% sources from the U.S. and Canada, Scout works directly with fisheries and sustainable farms coast to coast. And each of their recipes are lovingly developed by their co-founder and acclaimed chef, Charlotte Langley.
How to use
Serve up trout as tapas on some warm crostini.
What People Are Saying
- Rainbow trout
High quality trout!!
It’s hard to find canned trout that’s not smoked, so I was so happy to have come across this product. High quality, delicious chunks of trout with dill that’s super fun to eat on hikes and special occasions with crackers. Fast shipping by Hive too! Loved it so much that I got the subscribe and save to have 8 cans sent to me every month.
I like it!
Delicious delicate trout, not overpowered by dill
Rainbow Trout with Dill is Tasty
I enjoyed eating this trout with dill. The flavor of the dill is good with trout. I would purchase it again.
It was good made a salad with it
a different fish
Wasn't what I expected. Skin was still on and with the oil it was hard to get it off the fish and I didn't want to eat it