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.
No Sodium Trypolyphosphate is used (commonly sprayed on fish when presented as 'fresh').