This week, a new customer favorite is back in stock — Steelhead Trout in Olive Oil!
Steelhead trout and rainbow trout are closely related, both belonging to the species Oncorhynchus mykiss. Here are the differences:
Steelhead trout are anadromous, meaning they migrate from freshwater to the ocean and back, resulting in a richer, fattier flavor and firmer texture compared to the freshwater-only rainbow trout. This migration gives steelhead trout a taste and texture that more closely resemble salmon, often making it a preferred choice for gourmet canned seafood. Rainbow trout, typically reared in freshwater, has a milder flavor and a more delicate texture, appealing to those who prefer a subtler taste in their tinned fish.
Tinned steelhead trout has a rich and distinctive taste, often described as a cross between trout and salmon. The flavor is robust and slightly buttery, with a pleasant hint of sweetness. The texture is firm yet tender, retaining a satisfying meaty quality that holds up well in various dishes. This combination of rich flavor and firm texture makes tinned steelhead trout a versatile and delicious option for salads, sandwiches, and spreads.
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