Send the gift of two omega-3-rich, antibiotic-free, super-fresh Hudson Valley steelhead trout fillets. They’re in a kit with maple syrup, mustard, herbed salt rub, cedar planks, and the recipe that makes it an unforgettable dinner for six to eight.
With an eye toward traceability, John Ng built his steelhead trout farm in New York’s Hudson Valley with a strong brand association to the local farm-to-table community. In fact, many chefs have listed his RAS operation on their menus alongside fruit, vegetable, and cheese purveyors.
Because of its outward appearance and rich, orange-red flesh, steelhead is often confused for salmon, but the fish is actually a trout species native to the West Coast. Now the tasty fish, not commonly found on this side of the country, is popping up in Hudson Valley restaurants, grocery stores and farmers markets asHudson Valley Fisheries (HVF) rolls out waves of steelhead from their indoor fish farm just outside of Hudson, New York.