Steelhead trout... for sushi/sashimi?
I've been told that steelhead trout makes a great (maybe better) alternative to salmon. I saw some at the store that looked really good, but it's sold in large quantities. I was planning on getting some to broil, but I was wondering if it also made for good sushi. My boyfriend and I are huge fans of the texture of raw salmon, and neither of us have ever tried steelhead.
What do you guys think? I've been aching to make sushi recently, but I don't want to commit to a huge purchase of steelhead if it's not good for that.
Be mindful that fish that spend part of their life in fresh water are more prone to pernicious parasites, and should first be frozen to sushi -safe standards, as salmon are. Probably most steelhead are not. If they were, or you can do it yourself, let us know how it tastes.
Steelhead is Salmon-Oncorhynchus Mykiss to be exact.
Here in British Columbia sea run Rainbows often have a somewhat rank taste that suits a mild Malay style curry but not much else.
Since wild Steelhead is rarely brought to market what you're buying is probably farmed fish-IOW total rubbish.