Is a Steelhead...Salmon or not?

Green Eggs and Spam · September 2009

Is Steelhead Salmon(some say Trout) a good fish to smoke? Is it as healthy of a fish to eat as King Salmon?

thirdeye · September 2009

If this looks good to you, then the answer is yes, they are good to smoke. Steelhead and Rainbow trout are the same species. The big difference is that steelhead are anadromous...... Which means they go from the sea to fresh water to spawn.

Ripnem · September 2009

I want what your smokin

Hotwingking · September 2009

A lot of folks call steelhead a Sea run Rainbow Trout,Like Thirdeye says it goes from fresh water to salt water and back to fresh water to spawn. :woohoo:

Green Eggs and Spam · September 2009

thirdeye wrote:

If this looks good to you, then the answer is yes, they are good to smoke. Steelhead and Rainbow trout are the same species. The big difference is that steelhead are anadromous...... Which means they go from the sea to fresh water to spawn.

Thirdeye,

That looks great, how do you cook them?

Thanks

[Deleted User] · September 2009

Dammit Thirdeye! I was enjoying the smell of my chicken cooking until I SAW THIS!

One of my daughters likes fish so she and I like to try all sorts of stuff. I had steelhead for the first time this year and it was fantastic! (expensive, but fantastic!)

Green Eggs and Spam · September 2009

I bought some today it was $8.99lb, is that considered expensive?

Mr. & Mrs Potatohead · September 2009

They are a Trout. They also run the streams from Lake Superior....No salt water here in MN.
But they taste great!

[Deleted User] · September 2009

I think I paid in the neighborhood of $14.00/lb.

it was worth it, though.

Camano · September 2009

Steelhead is a great fish fried, baked, smoked or egged. I don’t fish for them anymore but they are a great fighting fish and very tasty

Green Eggs and Spam · September 2009

i have got to decide how my first fish cooking of the Steelhead is going to be done on the egg.

Is it best low and slow(indirect) skin side down the entire time.

Or should it get done medium direct with a high grate?

Should I use a mayonnaise and lemon pepper coating? :side:

Mr. & Mrs Potatohead · September 2009

Personaly…I think I would just do a rub of EVOO, a bit of salt & pepper, maybe a slice of lemon and put it on a plank (Alder is my first choice) until it flakes with a fork or knife point.

Basscat · September 2009

Wow, that's beautiful! Nice cook :-)

[Deleted User] · September 2009

I like simple.
I did mine direct, 400, skin side down for about 12 minutes. (Don't remember if I bothered with the raised grid or not- I don't think so.)

No flipping necessary.

I put DP Raging River on one of the filets, the other had nothing at all and both were excellent!.

thirdeye · September 2009

Those were dry cured for about 5 hours, then rinsed and rested in the fridge for at least 5 more. Then hot smoked on the large Egg until they were 130° or so. The recipe for the cure I use is on my site, link is below.

I also like them planked and cooked raised direct if the sides still have the skin on them.

Is a Steelhead...Salmon or not?

Comments

Categories