Norwegian Steelhead Trout

Norwegian Steelhead Trout

Norwegian Fjord Trout is the only trout that enjoys a life naturally growing in pristine fjords. Learn more about what makes this unique trout stand out.

Origin:

Ocean-farmed in the cold, clear fjords of Norway

Species: Oncorhynchus mykiss
Availability: Year-round
Niche product: Low production level compared to Norwegian Salmon (only about 60,000 metric tons)  

Norwegian Steelhead Trout was the official seafood at the:

  • 2003 Bocuse d’Or finale in Lyon
  • 2015 Bocuse d’Or Team USA National Selection Event

Norway’s Industry-Leading Aquaculture:

Norwegian Steelhead Trout is ocean-farmed in Norway’s natural fjords—where rivers formed by water from glaciers and melted snow filter into the sea creating a less-salty basin. This provides Norwegian Steelhead Trout with a unique, clean taste.

Certified Norwegian Steelhead Trout Must:

  • Be raised in the cold, clear waters of Norway
  • Weigh over 4.4 pounds
  • Have marbled, deep red flesh
  • Be packed as soon as slaughtered
  • Be stored and transported with an unbroken cold chain (at 32°F–39.2°F) until delivery

Norwegian Steelhead Trout Is Safe to Consume Raw

Norwegian Steelhead Trout is exempt from the freezing requirement for fish (US Food Code section 3-402.11) because it is an aquacultured fish, raised in net-pens in open water and fed formulated feed.

Taste and Texture:

  • Pure taste without the mineral aftertaste associated with some other species
  • Flavor is clean and mellow compared to salmon
  • Velvety texture
  • Firm yet delicate bite

Handling:

  • Whole Fjord Trout—pack in fresh ice daily in drain pan or shipping coffin, belly down
  • Portioned IQF Fjord Trout—pack in ice until use (1–2 days after thaw)

Defrosting:

  • In refrigerator or a cold water bath in refrigerator over night
  • Defrosted product should be used within 24 hours

How to Tell if Norwegian Steelhead Trout is Fresh:

Smell should be sweet and ocean-like—never fishy

Nutritional Information:

Norwegian Fjord Trout is a healthy protein that provides important nutrients such as:

  • Omega-3 fatty acids
  • Vitamin D
  • Vitamin B12
  • Vitamin A
  • Iodine
  • Antioxidants

How to Prepare:

Norwegian Steelhead Trout is a very versatile protein. Common preparation methods include:

  • Sushi
  • Tartare
  • Grilled
  • Marinated
  • Cold- or hot-smoked

As Steelhead Trout is more fragile at higher temperatures, it should be cooked at a lower temperature to gain optimal flavor, texture and color. The core temperature should be between 104°F and 118.4°F.

For perfect cooking result, brine Steelhead Trout in 10% brine solution (1/2 cup of salt per 4.25 cups of water) for approximately 10 minutes.