Native to Norway, the farmed trout spend their youth in deep fjords in contact with melting glaciers. It will then move to a more salty site near the entrance to the fjords.
Fry them in butter in a flat-bottomed pan over low heat to make sure they're evenly cooked. Turn it over when it's cooked.
Store chilled in ice or refrigerator (0-4°C). Eat within 2-3 days. Do not freeze.
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