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BF 101: In the Kitchen

For the Love of Loch Etive

bowl of trout with lime and chopsticks

Loch Etive Steelhead Trout

Named for the picturesque Argyll lake in Northern Scotland, Loch Etive Steelhead Trout swim in pristine currents that flow into the glacially-carved bay. Although the vivid pink exterior is visually similar to salmon, responsibly raised fish has a more nuanced texture and mild buttery flavor. Perfect for just about any preparation you desire — grilled, pan seared, roasted, smoked, or poached — this sushi-grade trout really shines in raw preparations.

Packed with Omega-3 fatty acids, which have been proven to boost brain and heart health, the Loch Etive makes for the prime ingredient in a healthy and flavorful carpaccio. With a sharpened knife, gently remove any skin from the fish, exposing the delicate flesh below. Slice the meat into rectangles that are thin enough to easily lift on a fork or with chopsticks.

Whisk lime juice, sesame seed oil, soy sauce, a smidge of honey, and a few thin circular cuts of jalapeños into a delicious topping. Add crushed coriander, tiny cubes of peeled cucumber (and if you’re feeling adventurous, a few sautéed mushrooms) into the sauce. Plate the fish and gently dribble the toppings over the trout.

Also suited for pan-searing, light baking, and an almost innumerable number of poké, sushi, and crudo dishes, Loch Etive Steelhead Trout is as versatile as it is delectable.

BF 101 In the Kitchen Condiments Fish