As a Chef, I am always in pursuit of the best and freshest new ingredients. A few months ago I was able to sample a delightful new fish. I’m playfully calling it “the new and improved salmon.” It’s Steelhead Trout, a variety of Rainbow Trout. It is so much like salmon in color, taste, and texture that in a blind taste test, even I wouldn’t be able to differentiate between the two.
Have a look.
The similarities go even deeper.
• Both fish behave identically in the wild – swimming up rivers to spawn. Once developed, they return to the open ocean.
• Both fish eat the same diet, including large amounts of krill. This krill diet is what gives both fish the distinctive pink color we’re all accustomed to.
You like salmon. You’re sure of this. So why would we consider adding Steelhead Trout to our menu? Let’s explore:
• Salmon supplies getting low. Cost getting high.
World salmon supplies through 2010 are going to be extremely tight due to crop shortages in Chile (where most farmed salmon sold in the U.S. comes from). This means you’re likely to see the price of salmon increase rapidly in supermarkets and restaurants. Steelhead Trout should save you some dough.
• Pink is the new Green.
Rainbow Trout varieties, which includes Steelhead Trout, are on the “Best Choices” list of the Monterey Bay Aquarium’s Seafood Watch List which monitors world fish populations for over-fishing.
• Could be the best salmon you’ve ever had.
After eating Steelhead Trout, I’ve had customers tell me, “that’s the best salmon I’ve ever had”, obviously missing the sign labeling it as Steelhead Trout.
Less expensive, sustainable, and tastier – all great reasons to become a fan of Steelhead Trout.
Now let’s discuss how to prepare Steelhead Trout. Finding recipes written specifically for Steelhead Trout can be challenging. I’ll let you in on a secret: A Google search for “Salmon recipes” returns 59,100,000 results. All of which are acceptable for preparing Steelhead Trout. While I’m sharing secrets, I’m going to get you started with my favorite Steelhead Trout recipe from the MCL Restaurant & Bakery test kitchen. Shhh. Don’t tell.
Click here for the recipe.
Best,
Chef
Thanks Chef! Goose the Market has some fresh steelhead coming in this week. Will give this recipe a shot on Friday.
Comment by John Beeler — October 12, 2009 @ 6:01 pm
John,
Thanks for the heads-up. We’re big fans of what you’re bringing to the Indy foodie community. Keep it fresh and keep it up.
Best,
Chef
Comment by Chef Ian — October 21, 2009 @ 8:35 am
This was fun to read! I might try the recipe, but would prefer my son, Chef, would come and cook for me:)
Comment by Connie Mom — October 21, 2009 @ 7:32 pm
Thanks Mom. Always. So. Supportive.
Love,
Chef
Comment by Chef Ian — October 30, 2009 @ 12:01 pm
Chef Ian, before i go and spend my good hard earned money on this rather then salmon I would like to know what your credentials are before i can trust your opinion.
Comment by Jim Maylor — April 25, 2010 @ 6:20 pm
Jim,
Thanks for checking up on your sources. In today’s digital world, you’re never certain who you’re talking to. I’m a professionally trained chef. I graduated from the famed Culinary Institute of America. Several years of Executive “Chefing” in the industry led me to MCL Restaurant & Bakery. I’ve been cooking homemade food with them for about 3 years now.
Best,
Chef
Comment by Chef Ian — May 3, 2010 @ 7:30 am
I googled “Steelhead Trout” and came across your site. I had the trout for dinner last night and LOVED it!
Thanks for the tip!
Comment by PK — May 17, 2010 @ 7:59 am
PK,
Glad you enjoyed it. We’ll be firing up some more recipes for you soon.
Best,
Chef
Comment by Chef Ian — May 20, 2010 @ 10:56 am
I’ve been buying steelhead for months now writing it in my food diary as “salmon” and wondering why it was so much cheaper than the “salmon” it was sitting right next to. Tonight I finally googled steelhead to find out what it really was. I would never have guessed it was trout. It’s a little darker in color than the salmon (more red than pink), but tastes just the same. Thanks for the info.
Comment by Cynthia — June 14, 2010 @ 3:56 am
I googled “Steelhead Trout” and came across your site. I had the trout for dinner last night and LOVED it!
Thanks for the tip!
Comment by Caroline — June 16, 2010 @ 7:40 am
Thank you for this explanation- I grilled steelhead trout recently with my father, and was looking for a well worded and informed comparison, I found this via a google search and enjoyed the info- I quoted this post and linked back in an upcoming entry on my blog adventuresinweekdaycooking.blogspot.com
Comment by Hannah — June 17, 2010 @ 10:10 am
Happy to help. Checked out your blog. Good stuff!
Comment by Chef Ian — June 18, 2010 @ 12:52 pm
So happy to hear. This is what makes the writing time worth it. Cheers!
Best,
Chef
Comment by Chef Ian — June 18, 2010 @ 12:53 pm
Great story. Thanks for the comment. Have you come up with any fun recipes for the trout?
Best,
Chef
Comment by Chef Ian — June 18, 2010 @ 12:54 pm
I always get Steelhead instead of salmon at Costco. At Costco a large piece of Steelhead costs $9-10 while salmon costs 15-20 for a similar piece. I find steelhead to have more flavor because of the higher fat content. Similar to what the chef said, the two fishes look and taste the same. My question is what fish is better nutritionally? Does salmon have more omega 3?
Comment by JKR — July 1, 2010 @ 10:21 am
Thanks for the info. I had been wondering why the prices were so high. Pork is high this year too. I bought a couple of Steelhead Trout pieces and they’ll be going on the smoker in a bit.
Comment by Q — July 17, 2010 @ 10:28 am