Also referred to as Ocean Trout or Sea Trout, we most commonly familiar with these fish in the U.S. as the ocean-going “steelhead” trout (or even as the “salmon trout”). But they are in fact in the same species as the freshwater “Rainbow” trout found in our American lakes and rivers.
With a relatively small head and a black-spotted silver hide, it has the characteristic pink lateral stripes common to rainbow trout. Beneath this elegant exterior, Sea Trout has bright orange-cherry colored flesh, which fades to a pale peach when prepared. These marvelous animals also boast an Omega-3 loaded belly portion full of intramuscular fat that is so well-marbled it can be used for sashimi or cured and smoked like pork belly.
Quickly becoming known as one of the finest proteins in modern cuisine, these animals are a joy to work with in the kitchen.
Moist, tender and mild fillets are pink in color and considered a bit richer than the lighter-colored meat of the freshwater rainbow trout. Served charred, poached, roasted, sautéed, even smoked – the sea trout has a clean, elegantly bright taste often compared to that of char or salmon.