Cold-Smoked Steelhead Trout - 3 Pack
Ships to U.S. & Canada
Some restrictions applyVery similar to Atlantic salmon, but with a deeper orange color, sea trout boasts a flavor that is slightly milder than salmon with a velvety smooth texture. Gingrass’ smoked steelhead starts with trout raised in Byrknesøy, Norway. The Gulf Stream flows along the Norwegian coast into the crisp, clean ice-cold water of the Arctic, creating ideal conditions for sea farming.
They slowly cure the fish in a proprietary blend of salt, sugar, spices, garlic, and herbs before slowly cold-smoking it over delicate applewood. Once finished, the smoked filets are chilled, hand-sliced, and packed. Because their cold-smoked fish is sliced entirely by hand, the slices are thin, velvety in texture, and nearly translucent. The flavor is deliciously clean, pure, and lightly salty, with a light kiss of smoke and a delicately garlicky and herbaceous finish.
Chef David Gingrass has more than 40 years of restaurant experience, from working under Wolfgang Puck at the original Spago in West Hollywood to opening his own restaurant there in 1995. During this time, Gingrass (pronounced “gin grass”) perfected the delicate art of smoking fish, and Gingrass Smoked is the end result. With a focus on quality, precision, and time-honored methods, Gingrass Smoked delivers premium, handcrafted products that highlight the depth of his experience.
This package serves 2-4 people and includes 3 packs of Cold-Smoked Steelhead Trout
- Each pack weighs 8 oz.
- Smoked Fish ships frozen with ice packs, may thaw in transit.
- Smoked Fish may be stored in the refrigerator for up to 1 month or in the freezer for up to 3 months.
- Once opened, enjoy within 3 days.
- Cold-Smoked Steelhead Trout – Steelhead Trout, Salt, Sugar, Garlic, Thyme, Spices
Small-Batch Smoked Fish From a Celebrated Chef
Small-Batch Smoked Fish From a Celebrated Chef
Chef David Gingrass has more than 40 years of restaurant experience, from working under Wolfgang Puck at the original Spago in West Hollywood to opening Puck’s acclaimed Postrio in San Francisco in 1989 to opening his own restaurant there in 1995. During this time, Gingrass (pronounced “gin grass”) perfected the delicate art of smoking fish, and Gingrass Smoked is the end result.
At Gingrass Smoked, Gingrass is returning to the smoked fish techniques he first explored at Spago. With a focus on quality, precision, and time-honored methods, Gingrass Smoked delivers premium, handcrafted products that highlight the depth of his experience, including the smoked salmon featured on Wolfgang Puck's signature Smoked Salmon Pizza at LA's iconic Spago. This is smoked fish the way it’s supposed to be: impeccably sourced; cured in a proprietary blend of salt, sugar, spices, garlic, and herbs; and treated with care throughout each stop of the process. Whether enjoyed on its own, on a bagel, on avocado toast, or in a salad, this is some of the finest smoked fish around, and it’s shipping nationwide!
