Idaho Steelhead Trout has a tender, medium texture that flakes easily with a fork. Cooked fillets are incredible when baked, grilled, pan-fried whole, or flaked into fresh salads. This fish is grown in the pristine spring waters of Idaho’s Magic Valley. These trout are sustainably raised with techniques that are beneficial for the surrounding environment. The delicate flavor profile lends itself well to many different preparations.
Our favorite method is on the grill. Start by brushing some Illiada Olive Oil on the fillet and then season liberally with Tony’s Salmon and Trout Rub. Lightly oil grill and place skin side down for 5-6 minutes. Flip once and cook for another 3 minutes.
Learn more about Tony’s seafood here.