🌱 you can help plant more kelp

star

Directions

  1. Image of Prepare the Salt Mixture: In a large bowl, combine kosher...
    1.

    Prepare the Salt Mixture: In a large bowl, combine kosher salt, water, and eggs. Mix until the texture resembles wet sand, which will help seal in the moisture and flavor during baking.

  2. Image of Create a Salt Bed: On a baking sheet, spread a...
    2.

    Create a Salt Bed: On a baking sheet, spread a layer of the salt mixture to form a bed for the trout. This will ensure even cooking from all sides.

  3. Image of Stuff the Trout: Fill the cavity of the trout with...
    3.

    Stuff the Trout: Fill the cavity of the trout with lemon slices and fresh herbs like fennel, which will infuse the fish with subtle, aromatic flavors.

  4. Image of Encase the Trout: Place the trout on the salt bed...
    4.

    Encase the Trout: Place the trout on the salt bed and cover it completely with the remaining salt mixture. Press the salt around the fish to form a tight seal, leaving a small hole at the thickest part of the fish for inserting a thermometer.

  5. Image of Preheat the Oven: Set your oven to 400°F and select...
    5.

    Preheat the Oven: Set your oven to 400°F and select the convection setting for even cooking.

  6. Image of Bake the Trout: Place the trout on the top rack...
    6.

    Bake the Trout: Place the trout on the top rack and bake for about 20 minutes, or until the internal temperature of the fish reaches approximately 130°F.

  7. Image of Rest and Finish Cooking: Remove the trout from the oven...
    7.

    Rest and Finish Cooking: Remove the trout from the oven and let it rest for about 10 minutes. During this time, the internal temperature will continue to rise as the heat from the salt crust transfers into the fish, bringing it to a perfect final temperature of around 150°F.

  8. Image of Remove the Salt Crust: Carefully crack and remove the salt...
    8.

    Remove the Salt Crust: Carefully crack and remove the salt crust from the trout. Then, peel away the skin to reveal the perfectly cooked fish underneath.

  9. Image of Carve the Fish: Make a clean incision along the center...
    9.

    Carve the Fish: Make a clean incision along the center line of the fish to separate the top and bottom quarter loins.

  10. Image of Serve: Gently remove the loins as intact as possible, aiming...
    10.

    Serve: Gently remove the loins as intact as possible, aiming to keep them whole. Serve the succulent loins with a simple salad for a beautifully balanced meal.

  11. Image of Serve the loins with a simple salad and share with...
    11.

    Serve the loins with a simple salad and share with loves ones!

Recipe Note

A note about this particular rainbow trout from Smoke in Chimneys: Ty Walker raises rainbow trout in the fresh mountain spring mineral water that comes out of the rocks meters away from the hatchery. The water that comes from this limestone aquifer has a natural pH of 8 and flows at about 3,000 gallons/minute.

The natural stream makes for lots of naturally occurring feed (bugs and vertebrates) that grow in the water which the fish feed on. In addition ot the natural feed Smoke in Chimneys trout are fed a feed that is 65% protein from ocean-based fish products and 4% grain fiber (the lowest available). The remaining 30% of the feed is plant products and trace minerals to ensure a balanced nutrient makeup.

The raceways, ponds, and fish are never treated with chemicals or antibiotics. Instead, they are carefully moved frequently and are stocked in lower densities so that they grow naturally and healthily.  <Click here to learn more

See more Blogs

Polenta-Salmon-garlic-pom - SEATOPIA
Polenta-Salmon-garlic-pom

By Chef James on Jan 15, 2025

Yuzu-Cabbage-Steelhead-chirashi-Bowl - SEATOPIA
Yuzu-Cabbage-Steelhead-chirashi-Bowl

By Chef James on Jan 15, 2025

In process

Super Green Steelhead Crudo with Herb-Algae Sauce - SEATOPIA
Super Green Steelhead Crudo with Herb-Algae Sauce

By Chef James on Jan 15, 2025

Topped with lemon zest and microplastic-free salt, this crudo is as clean and healthy as it is delicious.

Branzino with Parsley-Spinach Pesto: A Nutritious Gourmet Delight - SEATOPIA
Branzino with Parsley-Spinach Pesto: A Nutritious Gourmet Delight

By Chef James on Jan 13, 2025

Garnished with radishes, cilantro, and more, it’s a dish that combines simplicity, flavor, and nutrient-dense ingredients. Perfect for weeknight dinners or entertaining guests!

Braided Steelhead Lox Crêpe Recipe: A Healthy Holiday Tradition - SEATOPIA
Braided Steelhead Lox Crêpe Recipe: A Healthy Holiday Tradition

By James Arthur Smith on Jan 01, 2025

Celebrate the holidays with a new tradition! This Braided Steelhead Lox Crêpe recipe combines the joy of crêpe-making with the healthful benefits of sustainably sourced seafood from Seatopia.

Seatopia Yellowtail & Scallop Tartare: A Fresh Twist on Classic Crudo - SEATOPIA
Seatopia Yellowtail & Scallop Tartare: A Fresh Twist on Classic Crudo

By Chef James on Dec 25, 2024

Yellowtail & Scallop Tartare is a simple, no-waste recipe that transforms sushi-grade trim into a show-stopping appetizer. Combining the delicate flavors of yellowtail and scallops with the crunch of fre...

Seatopia Steelhead Crudo w/ Plankton Marino - SEATOPIA
Seatopia Steelhead Crudo w/ Plankton Marino

By Chef James on Dec 20, 2024

Discover the unique flavors of Plankton Marino Crudo, a seafood dish that combines sushi-grade steelhead and marine plankton for a novel and nourishing nosh.

Beet-cured steelhead lox on a wooden cutting board, garnished with fresh dill and lemon zest.
Beet-Cured Steelhead Lox: A Regenerative Twist on a Classic

By Chef James on Dec 16, 2024

An Omega-3-rich delicacy featuring Seatopia's steelhead, organic beets, and fresh dill—perfect for elevating any occasion with flavor and wellness.

Cured Fish Ham displayed on a wooden cutting board, resting on a bed of fresh dill and garnished with mint leaves and pomegranate seeds, ready to serve.
Cured Holiday Fish Ham – A Festive Recipe for Omega-3 Lovers

By Chef James on Dec 12, 2024

Celebrate the holidays with this festive Cured Fish Ham recipe, packed with flavor, brimming with omega-3s, and garnished with vibrant pomegranate seeds and fresh mint. A nourishing dish that’s sure to impress!

Plate of Blue Spirulina Sea Bream Sashimi, artfully presented with vibrant blue spirulina sauce and fresh sashimi slices, showcasing a sustainable and elegant seafood dish.
Sea Bream Sashimi + Yuzu, Spirulina & Shiso

By Chef James on Nov 29, 2024

A simple, elegant dish packed with Omega-3s, detoxifying spirulina, and the health-boosting properties of Yuzu, rich in vitamin C and antioxidants. Shiso adds digestive support and anti-inflammatory benefits...

1 / 10