This sea trout comes from an icy Norwegian fjord. The long, deep channel where the fish are raised was formed by successive glacial ice-flow erosions over the course of 2 million years. It contains a perfect mix of salt and fresh water. Its swift current makes for a highly oxygenated water that these fish love. This trendy trout is the same species as rainbow trout, though—like wild salmon—sea trout flesh is deep red. It is sweeter than salmon, and its fat content contributes a rich flavor.
Sea trout are farmed in uncrowded conditions and are fed sustainably, without chemicals or pesticides. They are good grilled, smoked, sautéed, and marinated. Registered by the Norwegian Food Safety Authority. Low mercury level. Kosher.
1 lb. for $15.50
8 oz. for $7.75*
-- Pan-Fried Trout with Rosemary, Lemon, and Capers (Molly O'Neill / The New York Times)
-- Trout with Salmoriglio Sauce (adapted from Marcella Hazan / Food and Wine)