Products now available directly from 2 Retail Stores

FALL/WINTER 2021/22 HOURS

Our Milford Bay location is ONLY open 10-4 on Saturdays or by appointment, whereas the Parry Sound airport location is open Tuesdays to Saturdays 10-4. As well, we are now taking phone orders at 705-764-1797 or by email at info@milfordbaytroutfarm.com, with a credit card provided in advance if you prefer. Walk-in traffic with a limited number of shoppers, and curbside pickup, are both possible at either of 2 locations. See our INTERACTIVE MAP on the “Where can I buy” page for our locations and others that we supply.

Christmas baskets available now for pickup Dec. 20-23

Use our contact form for more information and ordering.

featured recipe:

Milford Bay Smoked Trout Pasta

YOU WILL NEED:

1 Side Milford Bay Smoked Trout
2 good sized green Zucchini – sliced into long thin 'Linguine' strips using a sharp knife or, preferably, on a Mandolin
1/2 Butternut Squash, peeled, and sliced into long thin 'Linguine' strips
1 shallot fine diced
3 Cloves fresh garlic chopped or pressed
Fresh grated Parmesan cheese
1/2 lb Fresh asparagus trimmed
2 Roma Tomatoes, cored, seeded and small diced – “concasse” style
1 cup Baby Spinach washed and dried
Olive oil
Kosher salt and fresh cracked black pepper

HERE’S HOW:

Preheat a large non-stick fry pan with olive oil until hot; add zucchini, butternut squash, asparagus, garlic, and shallots. Sauté for 3-4 minutes or until vegetables are aromatic. Add Milford Bay Smoked Trout, tomato concasse, and baby spinach. Sauté another 2 minutes, add kosher salt and fresh cracked black pepper to taste.

Top with fresh grated parmesan, and enjoy. Serves 2-4.
As an option, add a handful of your favourite cooked Pasta at the same time as you add the Milford Bay Smoked Trout.

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