The other day I picked up some salmon trout (which apparently might also be called river trout or steelhead trout?) from the farmer's market. I roasted it in the oven after basting with an orange-sage butter and stuffing with fennel trimmings.
Although the fish was well-rinsed and seasoned, the flesh had this strange sandy flavor. Almost as if it had been eating something nasty from the dregs of wherever it lived. It was a kind of dirty, mucky flavor, similar to that of poorly prepared mussels. I am not normally a picky eater, but there was no salvaging this fish.
Does anyone have any idea why it was so nasty? The fish was still fresh. Maybe this particular variety has an off flavor? Or it was farm-raised and tasted too much like its low-quality feed? We normally eat regular trout, which are about 1/3 smaller than the salmon trout, and have never had any problems. I have seen Chinese preparations for salmon trout that call for a lot of strong-flavored ingredients. Maybe it's naturally a stronger-flavored fish?