Perhaps the least abundant but most sought-after species of Salmonid is the steelhead. Steelheads don’t have the intensely fishy flavor of salmon. Instead, they have a much milder trout-like flavor (as they are actually a Rainbow Trout). The texture is actually even more tender and less fatty than salmon.
Skin-on Steelhead fillets are simple to prepare - simply add some seasoning and throw on the barbecue or skillet.
Approximately twelve individually packaged steaks per box; vacuum packed and flash frozen to preserve quality. No Sodium Trypolyphosphate is used (commonly sprayed on fish when presented as 'fresh').
Hook and line caught out of the frigid waters of Southeast Alaska.