Ocean Trout · 海鱒 (オーシャントラウト)
Sea-run trout with a jewel-like coral hue — richer and silkier than salmon, with a cleaner finish. A modern omakase favorite, often lightly cured or torched.
Most ocean trout on sushi counters is Tasmanian — technically a rainbow trout that went to sea, raised in the cold Southern Ocean.
Category: salmon · Season: spring (peak Mar, Apr, May) · Origin: Tasmania, New Zealand
Preparations
Nigiri 握り · Sashimi 刺身 · Aburi 炙り