Fjord To Fork
Ten SF Chefs explore the buttery depths of Norwegian steelhead trout during Sea-To-Table Restaurant Week
The cold, clear waters in the Norwegian fjords create perfect conditions for raising Steelhead Trout. For centuries, Norwegians have lived with and off their coastal waters, always respecting the delicate balance of nature. The icy fjords allow the fish to grow slowly and develop a fresh, velvety flavor and beautiful marbling.
This December, ten of San Francisco’s most recognized kitchens will showcase this remarkable fish in their own distinctive preparations.
From December 5 to 19, diners can explore how different culinary perspectives interpret this versatile fish.
What makes Steelhead Trout from Norway unique? Unlike salmon, it stores most of its fat in the belly, creating leaner flesh that remains incredibly tender. This distribution of fat, combined with the firm, velvety texture, makes it particularly suited for raw, marinated, and lightly cooked preparations—though it performs beautifully under various cooking methods when treated with care.
Sea-To-Table Restaurant Week’s participating restaurants span San Francisco’s diverse food scene, each bringing their signature approach to this Norwegian treasure. At SSAL, delicate sashimi-style preparations showcase the Steelhead’s pristine quality.
Boulevard’s Chef Dana Younkin, who spent 15 years developing her regional Italian and French techniques alongside Nancy Oakes, presents refined interpretations that highlight the fish’s natural elegance.
At Waterbar, Chef Parke Ulrich—a longtime champion of sustainably sourced seafood— demonstrates his signature approach with perfectly crisped skin and seasonal accompaniments.
Prospect’s Chef Jonah Oakden explores creative combinations, topping his preparation with glistening trout roe for textural contrast.
Whether raw or cooked, minimalist or boldly composed, every preparation starts with the same promise: Norwegian Steelhead Trout at its peak.
This dinner series arrives as sustainability becomes non-negotiable in seafood sourcing. Norway’s aquaculture industry, built over 50 years of expertise since the 1970s, combines tradition with innovation and world-leading sustainability standards. The industry uses strict measures to ensure development respects surrounding ecosystems. Using non-GMO feed and maintaining continuous fresh water flow from the mountains, Norwegian fish farming represents sustainable and nutritious seafood at its finest.
The pristine conditions do more than protect the environment; they produce exceptionally healthy fish. Steelhead Trout from Norway is rich in omega-3s, vitamins A, D, and B12, and antioxidants—nutrients that support heart health, strong bones, and brain function. It’s indulgence with benefits.
Now San Francisco gets to explore every angle of this remarkable fish. Sea-to-Table Restaurant Week showcases the range of the city's dining scene through a single ingredient. Ten restaurants, ten interpretations, two weeks to taste them all.
Book your reservation at seafoodfromnorway.us/sea-to-table-sf.
PARTICIPATING RESTAURANT PARTNERS:
