Meet the Scottish steelhead

An exceptional trout

Steelhead Trout is of the rainbow genus (Oncorhynchus mykiss), but we transfer it to the sea at 9 months, when it has a natural inclination to migrate to the ocean.

In the sea, the Steelhead grows into a bigger, stronger, more silvery fish than its river counterpart. It’s athletic; giving it a wonderful, non-fatty firm texture, earned from the muscle power needed to swim against a vast tonnage of sea water and strong ocean currents. The sea impacts the taste profile too; the Steelhead has a real depth of flavour, enhanced by the natural minerals of the water, but is clean and delicate on the palate.

It’s always been about trout for me, ever since I was a teenager and I used to swap the trout I caught in the river for beer in our local pub!
The taste – when it’s had a really good quality life – is just sublime.

Stuart Cannon, Founder

Our Location

The sea lochs of the West Coast of Scotland are exceptionally crystal clear, and our sites at Loch Melfort and the Isle of Skye are ideal for our fish – uniquely protected by the inlays and surrounding islands from the harsher swell and waves of the Atlantic, yet benefitting so much from the mineral-rich currents and flow.

Our fish have as natural existence as possible, with an abundance of space and minimal handling.

Hearts & Minds

Oily fish like trout is by far the richest source of Omega 3 in our diet, critical for maintaining a healthy heart, brains and immune system, and for the development of babies and children. The NHS recommends two portions of oily fish a week in a balanced diet.

Kames Steelhead Trout is particularly good in providing this nutrition. We strictly maintain our feed to contain the natural oil levels for the trout with absolutely no over-fattening. This is a lean protein, low in saturated fats, high in Omega 3, Vitamin D and Vitamin B12.

Delicious & versatile

Cooking with trout could not be simpler. Pan-fry in minutes, roast in less than ten, add a glaze or herbs, pair with potatoes and greens, flake over a salad, or get that whole fillet on the barbecue for a feast.

And with Kames Smoked Steelhead Trout, there’s no need to do anything! Simply pair with crackers and a dip, squeeze lemon over trout on toast, add to a sandwich or drape over poached eggs.

people don’t seem to buy it very often, which is a shame — they’re definitely missing out. It is a lovely, light fish.

Tom Kerridge

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