It's the sustainable, home-cook-friendly seafood we’re seeing everywhere right now.
, 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. “It’s a mouthfeel thing,” he says. “It’s softer.”seasons a whole steelhead trout with Cajun spices and blackens it. “It's easier to cook with because it's not as fatty [as salmon], it cooks a little faster, and it doesn’t break apart,” she says.
Even Sweetgreen, the popular salad chain, added roasted steelhead trout to its core menu in 2015 as part of a sustainability initiative to introduce customers to new species of fish. “Steelhead trout is something with an approachable, familiar flavor and texture,” Sweetgreen co-foundersays. “A lot of customers were like, ‘I actually like this. I didn’t know trout was like this.’”
For home cooks, Morgan says that steelhead trout is one of the most versatile types of fish out there. “You will see it cured, pickled, cooked with the skin on, smoked,” he says. “There are a million ways to do it.” After hours, Luu will often pan-sear a filet of steelhead trout with butter, garlic, lemon, and parsley. “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.” Luu adds that steelhead trout can be easily substituted for salmon in most recipes.
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