You Can Taste The Best Of Norway In This Sea-to-Table Dining Experience In San Francisco

Picture yourself savoring world-class seafood inside your local SF restaurant. Until now, you’d have to journey across the North Atlantic just to get a bite this fresh. Thankfully, Seafood From Norway’s Sea-to-Table Restaurant Week has solved this challenge, delivering authentic Steelhead Trout from Norway. Through December 19th, you’ll be able to taste Norwegian Steelhead Trout sourced from the planet’s cleanest fjords and embellished with beautiful marbling. And to turn these premium ingredients into culinary masterpieces, this promotion has united the best cooking talent in SF! Check out the full list of participating San Francisco restaurants and chefs: Fish and Bird Izakaya — Chef Yoshika Hedberg prepares a Seared Shoyu-Koji–Marinated Norwegian Steelhead Trout, luxuriously topped with Steelhead Caviar and accompanied by *Sushi rice, Cucumber, Watermelon-Radish Nukazuke Pickles, Shiso, Myoga* and *Seaweed Salad*. Canela Bistro — Chef Mat Schuster features Seared Rare Norwegian Steelhead Trout, served with *Piparra Peppers, Chorizo Iberico, Rye “Migas”* and *Saffron Aioli* in a rich Spanish Cider Broth . SSAL — Chef Junsoo Bae showcases Steelhead Trout from Norway, masterfully cured with California Citrus, Chrysanthemum and Kombucha , offering a bright, modern flavor profile. Angler — Chef Joe Hou presents Norwegian Steelhead Trout paired with a vibrant Chili Miso sauce, complemented by fresh *Shinko Pear* and aromatic *Shiso*. Waterbar — Chef Parke Ulrich features Roasted Norwegian Steelhead Trout, served alongside Crisp Fingerling Potatoes, Celery Root Remoulade , and bright Pickled Carrots . Whether you are already a trout connoisseur or you are searching for the ultimate high-quality meal, Seafood from Norway’s Restaurant Week promotion offers an unmatched culinary experience — only until December 19th. Source: https://secretsanfrancisco.com/seafood-from-norway-san-francisco-restaurant-week/