Discussion in 'Steelhead' started by Buck, May 12, 2008.
I'd reccomend humpies instead... Seriously probably cheaper than farmed crap.
I second that, pinks aren't too bad on the BBQ :thumb:
and they are cheap!
Also look for wild Alaska Salmon Burgers at costco, my gf loves the things pure Alaska humpy, like $6 for a pack of 20 burgers...
I have done some homework on the whole steelhead for sale issue. What is being sold as "steelhead" in the stores I am pretty sure are triploids being raised somewhere in N. Central WA (Colville maybe?) Farm raised trout likely come from the Thousand Springs trout farm (the largest in the world) near Twin Falls/Hagerman in Idaho.
However, the steelhead being sold in Pike Place market at a much higher price point are in fact net caught wild and hatchery steelhead coming from native american sources on the Oly Pen. I have made my feelings on that subject known to the purveyor in front of other would be customers. I invite you to do likewise.
I would like to have been a fly on the wall there. :rofl:
I think Citori has it right on the farm raised steel head are triploids.
I have eaten the farmed steel head and the trips out of Rufus Woods taste much the same only the trips fresh out of the lake taste better.
I was at Safeway a few years back and guy behind the fish counter sold me on some wild sockeye.
When I got it home and ready to cook, the fish had a tag hidden between the fish and the package saying it was caught by the tribe.
Boycott Safeway fish from then on.
I confess, I wasn't using my best manners...
:thumb:That is way macho. Seriously, I applaud the confidence to do that in a constructive way. I've seen steelhead on the menu in several seafood restaurants in Seattle. I always ask where it's from and it's always from the Olympic Peninsula. I like to hope it's only hatchery fish and never order it but how can one tell?
costco farmed steel head tases about as much like a wild steelhead as their farmed atlantic salmon tastes like a wild atlantic salmon. I say good! Most people think atlantic salmon tastes like shit simply because all they've ever eaten was the farmed stuff. The wild stuff rivals any of our pacific versions. Maybe the fish mongers will have a harder time selling wild steelhead because of it. Anyt way, If you cook it like you would cook a hatchery trout or triploid, It'll turn out ok. Don't try to cook it like a real steelhead, the oils are not there and the meat is soft.
Be, I have some question regarding this, one how or what way do you cook hatchery trout or triploid? How do you cook a real steelhead? And by real, do you mean hatchery or wild?
I've never had a hatchery trout/triploid, but I have had a hatchery steelhead, tastes pretty darn good to me.
Do you consider farm raised and hatchery the same?
I heard that folks have raised steelhead in saltwater farms just like they do with salmon. So I don't know if you can tell that from a triploid.
The only reservations about farmed fish I have are the silly practices we allow the fish farms to get away with. Hopefully better sources of feed, waste, and disease management will begin to either be legislated or invented.
As for the dyes and stuff, the wild caught fish aren't immune to it either Lots of people expect the fish to look a certain way, and dyes and other "color" stabalizers get used all the time.
Regardless, I must admit, the finest fish really is the wild, fresh from the salt springer. Unfortunately it can't support the harvest levels people demand, so I settle a lot of times...
Wild and hatchery "free range" steelhead taste the same. Not that I would know from recent comsumption. Pen raised and "free range" steelhead do not taste the same.
Hatchery and native steelhead are similar. They are loaded with oils and fat from eating food in the wild. The Farmed stuff doesn't have the same fat and oil content. The natural oils and fat keep the wild stuff firm and from drying out when you cook it. With the Farmed fish, It helps to add your own fat and oil. As mention in another thread bacon is good frying works as well. As far as dealing with the soft flesh, I haven't figured out how to firm that up so you end up with moist flakey meat after your done cooking. I guess it's hard to polish a terd.
One of the most succinctly insightful comments yet. Puts a lot in perspective. And that line about the loaf of bread? Now, that's some funny stuff. :thumb: