ATTENTION, CALIFORNIA-BASED CHEFS AND RESTAURATEURS!
We have partnered with Seafood from Norway to offer a new opportunity for ten restaurants in California to host a limited-time-offer featuring sustainable Steelhead Trout from Norway. In order to participate, you’ll create an original dish and feature it on your menu in September or October 2024. You will receive a product stipend and have your dish and property featured by Chef’s Roll and Seafood from Norway.
Three of the selected properties will also be filmed by Chef’s Roll and have an original, professionally produced video available to help promote the special.
Sign up using the following form, and keep scrolling to learn more about the taste and quality of Steelhead Trout from Norway.
About Steelhead Trout from Norway
Discover steelhead trout from the clear, crisp fjords of Norway: a richly flavored fish with beautiful marbling, melt-in-your-mouth texture and a bold sunset color. Steelhead trout is miles away from your average river trout, and it’s destined to be your new favorite.
Read more at SeafoodFromNorway.us or visit their Instagram.
Great Taste from Cold Clear Waters
Culinary Features:
Taste & Texture
- Norwegian steelhead trout is raised in cold fjords where seawater meets the most pristine glacier waters, therefore gaining a rich and pure taste.
- Beautiful marbling, solid and tender meat that melts in the mouth.
- Short muscle fibers give a tender and velvety taste with an exceptional feel on the palate.
- Trout from Norway does NOT have the characteristic earthy, muddy taste river trout are known for.
Appearance
- Bright silvery skin, smaller head and round mid-section.
- Smaller than salmon
Preparations
- Perfect for raw, marinated and lightly cooked dishes
Oil and Color
- Intensely red. Steelhead trout has a stronger, redder color than salmon.
- Most fat is stored in the belly, the fillets are generous.
Seafood From Norway, Unsurpassed in Flavor and Purity
More about Seafood From Norway
- Sustainability
- Norwegian aquaculture standards are the most rigorous in the world. Thoughtful care for ocean health ensures Norway’s seafood industry is a world leader in responsible farming and harvesting practices as well as wild resource management, fishing, processing and distribution.
- Nature
- Seafood thrives in Norway’s natural environment – no other place on Earth comes close to replicating these harsh yet ideal conditions
- Norway’s climate and environment (extreme cold, a vast coastline) are harsh but are the perfect conditions for the best seafood. Icy, clean waters allow fish to grow slowly, leading to unsurpassed flavor.
- Health
- From the health of our individual bodies to the health of our planet, Seafood from Norway is one of the world’s best sources of nourishment.
- Fatty fish, such as trout and salmon, Norway’s primary export to the U.S., are great sources of heart-healthy omega-3 fatty acids. Research has shown that omega-3s can reduce your risk of heart disease and stroke. (AHA)
- Norwegian trout is a healthy protein that has important nutrients: Omega-3, vitamin D, vitamin B12, vitamin A, iodine and antioxidants.
