Steelhead

[clarissa]

Has anyone grilled or planked steelhead trout? And does it have a similar taste as salmon?  I saw some next to the salmon today at our local Sams Club. Didn't buy any yet, figured I would ask in here first.

[clarissa]

Ok, sounds line that is a NO......guess I will just give it a try and report back. In the past I have enjoyed regular rainbow trout, but it has been quite a while. My husband does catch and release, so he won't be bringing any home.  It's not on the menu in any of our local restaurants.
Not sure if Steelhead will taste anything like Rainbow.

[JEBIV]

@clarissa checkout @Winz post on his planked steelhead it looked grate just do quick search "steelhead" should take you right to it

[Winz]

Hi Clarissa

Here is my last steelhead cook on a plank:

http://weberkettleclub.com/forums/bbq-food-pics/cedar-planked-steelhead/msg293440/#msg293440

I think steelhead is a great cook on a plank.  Because the fillets are more uniform, its easier to cook them evenly.  I also think the fish has a "fresher" taste and a different texture than Salmon.  Highly recommended!

Please post your cook when you get a chance.

Winz

[1buckie]

On a lighter, cheerier note......have some "nailed taters"" with that steelhead !!!

Ways to get them:

https://www.weber.com/US/en/accessories/grilling-tools/potato-nail-set

http://www.homedepot.com/p/Weber-Potato-Nails-Set-of-6-6488/203609173

https://www.amazon.com/Weber-6488-Original-Potato-Nails/dp/B009IH095C

Ways to use them:

http://weberkettleclub.com/forums/weber-kettles-accessories/weber-potato-nails/

Forgot about these yesterday when you asked about the tater rack....remembered this AM..........

[Thrillho]

@clarissa I've grilled steelhead on several occasions. To me the taste is similarish to salmon. In terms of grilling it, I stick to the same rules of grilling salmon, 10 mins per inch of thickness over medium-high heat. check fish for doneness (is that a word?) with fork to see if it easily flakes.

My favorite method is to make a homemade pesto sauce out of whatever greens/veggie (kale, spinach, basil, asparagus etc) and nuts  (pine, almonds, walnuts etc) I have at the time, and cover the fish with it. Delicious.