She takes a classic beignet recipe and deepens the flavor with evaporated milk and toasted sesame oil.

In Alaska, where wild populations have been fairly stable,.recreational and subsistence harvesting.

of steelhead is permitted in designated areas.Because it eats all the way up the river, rather than gorging itself and starving on its way to procreate, "[Wild] steelhead is much leaner," says Adams."It tastes more like rainbow trout than salmon.".

Farmed steelhead is more widely available throughout the year, mostly on restaurant menus.Its pink-orange flesh can vary in flavor and texture depending on how and where it grew up.

"It can be almost custardy with so much fat and so much foundational flavor," says Stein.

"There's a grower in Norway with amazing, off-the-charts lusciousness of fat.".You can even add and drain water without taking the lid off.

Plus, the clear, non-skid base doubles as a serving bowl.. GuanQiao Pouring Shield for KitchenAid.Pouring flour into a spinning.

can be a messy affair.Enter: the pouring shield.