The beauty of steelhead, he says, is that it won’t really dry out.īA senior food editor Chris Morocco says that the fish’s leanness lends itself well to slow-roasting to bring out the best texture. If you’re a whole-fish kind of person, Jon Lavelle, the executive chef of The Way Back in Denver, recommends dressing your steelhead with olive oil, citrus, and fennel, and sticking it in the oven at a low temperature until tender.
#STEELHEAD TROUT RECIPE SKIN#
“It doesn’t take long to cook, it’s not so dense, and because it’s like salmon, it can be served a tiny bit medium.” (For this method, Ridlings suggests slightly scoring the skin with a knife to break the connective tissue, so when you drop the fish in the pan, it doesn’t seize up and develops that crispy skin.) Luu adds that steelhead trout can be easily substituted for salmon in most recipes. “It’s softer.”Īfter hours, Luu will often pan-sear a filet of steelhead trout with butter, garlic, lemon, and parsley. (Just make sure you are buying farm-raised steelhead trout, as wild steelhead is a threatened or endangered species, depending on where it’s from.)Ĭhris Morgan, the co-executive chef of Compass Rose and chef at Maydan, one of Bon Appetit's Best New Restaurants in America, started cooking with steelhead trout partly to “open people’s eyes to other options, what with mass farming and issues with overproduction.” To his surprise, he found that steelhead was a lot more interesting to cook with than salmon.
And according to the Monterey Bay Aquarium Seafood Watch, steelhead trout is one of the healthier types of seafood, with plenty of lean protein and omega-3 fatty acids. As salmon overfishing has become a serious environmental problem, many chefs are turning to steelhead trout, which has emerged as a similar but more sustainable (and usually more affordable) option. Steelhead trout (also known as Oncorhynchus mykiss!!) is a silvery fish with a bright-orange flesh, native to Alaska and the West Coast. It’s steelhead trout, the sustainable, home-cook-friendly seafood we’re loving right now. It looks (and tastes) an awful lot like salmon, but it’s not. You’ve eaten it cured in sugar and spices at Compass Rose in D.C., blackened with Cajun spices at Tapalaya in Portland, O.R., and in the fish taco salad at your local Sweetgreen.
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