This week we are featuring sea trout from an icy Norwegian fjord. The long, deep channel where the fish are raised was formed over the course of 2 million years by successive glacial ice-flow erosions. It contains a perfect mix of salt and fresh water that flows swiftly, making for a highly oxygenated water that these fish love. This trendy new trout is the same species as rainbow trout though, like that of wild salmon, sea trout flesh has a deep red color. It is sweeter than salmon, and its flavor tends to be rich because of the way the fat is stored in the abdomen of the fish.
Sea trout are farmed in uncrowded conditions and are fed sustainably, without chemicals or pesticides. They can be cooked in many ways including sauteed, baked, grilled, and smoked. Registered by the Norwegian Food Safety Authority. Low mercury level. Kosher.
1 lb. $16.75
-- Lake Trout with Fingerling Potatoes and Bacon (adapted from Paul Kahan / Food and Wine)
-- Pan-Seared Lake Trout (Marcus Samuelson)