This week we are featuring sea trout 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 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 wild salmon, sea trout flesh is deep red. 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 are good grilled, smoked, sautéed, and marinated. Registered by the Norwegian Food Safety Authority. Low mercury level. Kosher.
1 lb. for $18.00
-- Spicy Chili Garlic Grilled Trout (Bake. Eat. Repeat.)
-- Trout Po' Boy with Jalapeño Jicama Slaw (O & O Eats)