Cole-Munro Foods Group
175 Edward Street N5P4A8 Saint Thomas, ON, Canada

Get your Trout and other yummy fish at our sister company Manitoulin Trout Farms - The Fish Store.

Good Morning fans! Here's your fun fish fact of the day...! Rainbow trout (and other salmonid species) have incredible appetites and incredible feed convers...ion, these little guys would eat upto 7% of their body weight every day if we let them! And did you know that they would take that 7% and turn it into 7% body weight! Here's your math lesson, if we weigh the fish today and they weigh 50 grams, and we feed them 7% tomorrow they will weigh 53.5 grams...crazy eh? Side note: since it's hot out, we get upto feed these monsters at 5am so they are well into digestion before it gets too warm. Warmer water = less available oxygen (but thats another lesson for another day.) If you've got fish in your pond we recommend abstaining from feeding them during these hot spikes we have been experiencing. If you have any questions, or something you would like to know more about, please let us know! Happy Tuesday! See more

That feeling when good food photography makes you hungry.... check out the very talented Gotham Studios.

Looks delicious!

If you are in the area, stop by the fish store in Little Current.

We are a proud Ocean Wise partner.

Launched! Soon she will be travelling to Lake Huron and begin harvesting Rainbow Trout.

On this WORLD-CLASS WEDNESDAY we bring you Kana from Manitoulin Trout Farms! They just donated 500lbs of frozen rainbow trout filets that we are going to be abl...e to share with our Community Not only did they donate to us but they have been busy donating to numerous food banks in their surrounding region. When tough times hit it appears ANY FIN is possible! Never TROUT what your local community businesses CAN & WILL do those who need it most Thank You Manitoulin Trout Farms & Aqua-cage Fisheries Parry Sound!

Effective immediately, our office is closed to all visitors and service providers. We are working diligently to ensure the health of our staff and hope that you, and all of our extended fishy family remain healthy.

Hey Teachers.... Ontario is known for its rich farmland. Did you know that there is lots of seafood grown here too? We’ve got you covered! AgScape

https://www.ctv.ca//This-trout-recipe-isnt-as-complicated-

Good day friends, Tune into tomorrow on Your Morning on CTV at 8:40am to catch me cooking up a wonderful Ocean Wise recipe from my cookbook Lure. The fantastic... fish I am preparing is from recently Ocean Wise recommended Lake Ontario Farm raised Steelhead Trout/Salmon. The fish is from: Manitoulin Trout Farms Inc Cole-Munro Foods Group Aquaculture Association of Ontario Full recipe below: Steelhead en Papillote with Golden Raisin and Apple Compote Serves 4 Foolproof, elegantly impressive, and blessedly mess free, cooking en papillote is a busy cook’s get-out-of-jail-free card. With the exception of the densest fish species, such as sturgeon or lingcod, all fish take well to this cooking method, and it’s so easy to customize each diner’s little parchment-paper packet. Here, rich steelhead is simply flavored with a little butter, lemon, and herbs, and then served with a sweet-tart compote of apples and raisins. But you can change things up with different herbs or spices, and even thinly sliced or shaved vegetables that will cook with the fish right in the pouch. Golden raisin and apple compote 2 cups golden raisins 2 cups apple juice 1/2 cup apple cider vinegar 1/4 cup honey 1 tsp sea salt 1 Granny Smith apple, unpeeled Combine the raisins, apple juice, vinegar, honey, and salt in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes or until raisins are plump and the liquid is reduced to one-quarter of the original volume. Remove the pan from the heat. Core the apple, then dice into pieces about the same size as the raisins. Stir the apples into the saucepan. Set aside to cool. Steelhead trout 1/2 cup pine nuts, for garnish 4 (4 to 5 oz) steelhead steaks Sea salt and coarsely ground black pepper 1/4 cup (1/2 stick) unsalted butter 1/4 cup chopped fresh flat-leaf parsley or chives 1 lemon, thinly sliced Roasted root vegetables such as parsnips or celery root, to serve Preheat the oven to 350F. Spread the pine nuts on a rimmed baking sheet and toast, stirring occasionally, for 5 to 10 minutes or until golden. Remove and set aside to cool. (Alternatively, you can toast them, stirring frequently, in a dry skillet over medium-low heat for 3 to 5 minutes.) Increase the oven temperature to 400F. Fold 4 (18-inch-long) pieces of parchment paper in half. Place each fillet on one side of each paper. Season with salt and pepper. Dot each fillet with a tablespoon of butter, and sprinkle with a tablespoon of parsley (or chives). Set 1 or 2 lemon slices on top. Fold the paper over the salmon and double fold around all edges to completely seal the fish. Set parchment packets on a baking sheet and bake for 12 minutes or until the flesh is almost opaque all the way through and flakes easily. To serve, transfer each pouch to a plate. Cut the tops of the pouches to open them up, and add a generous spoonful of the compote to each fillet. Garnish with the toasted pine nuts and serve with a side of root vegetables. Excerpted from Lure by Ned Bell and Valerie Howes. Photographs by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.