Did you know that steelhead trout are sometimes called steelhead salmon? It’s because they have orange-coloured flesh like salmon but their flavour is milder, like a cross between salmon and traditional freshwater trout. The fillet has medium-sized flakes and a tender texture. Our steelhead trout comes from our friends at Organic Ocean who care deeply about protecting every species in the ocean and because steelheads are considered a threatened species, they sustainably farm them near Mission, BC. The fish are raised to strict organic standards and are considered to be at such a high-quality standard that they are sushi-grade - but feel free to cook them if sushi isn’t your thing.

COOKING TIP: Steelhead trout are actually pretty versatile. They can be baked, broiled, grilled, poached, sauteed, or smoked. We prefer them baked in a tin foil pouch but that has as much to do with the minimal cleanup as the resulting juicy, flavourful fish. To do this, spray a large piece of tinfoil with cooking spray or grease it with butter, lay the steelhead trout on top and fold up the four edges to contain the wet ingredients. Use lemon juice and minced garlic, or white wine and tarragon - or whatever flavour combo you like! Add some salt and pepper, seal up the tin foil packet and cook it in a preheated 375℉ oven (or a medium-high barbecue) for 15-20 minutes or until the fish is done.