Also referred to as Steelhead 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.