This weekend on a rare trip to Berkeley, I scoped out a perfect brunch spot, only to arrive and discover a 45-minute wait. New plan! My mom and I wandered into a seafood joint I had never heard of called Sea Salt.
I figured I might as well order seafood, and why not get a sandwich? Though my mom's crab cake benedict was better (hard to make that bad), the trout sandwich was well done. Pan-seared fish, the perfect thickness, served on a house-baked roll with sides of tartar sauce and slaw on the side. I wondered if trout sandwiches are a local specialty anywhere in the States.
I'd heard about walleye sandwiches in Minnesota, but what about trout? With so many freshwater and saltwater varieties, trout can be ordered pretty much anywhere. While I'm sure it ends up on lots of sandwiches, I can't seem to find one city or state that considers trout sandwiches a source of local pride. Anyone know of any?
Here's my favorite fun fact: one Baltimore classic is the Lake Trout sandwich, ubiquitous on menus despite being a total misnomer. Apparently, the fish used isn't trout or even a freshwater fish; it's an ocean variety called Atlantic Whiting. The fish is fried and served on sliced white bread, so perhaps more creativity went into the naming than the recipe. Anyone ever tried one?
Plus they love to tell me stories about their wives giving birth and ask me when the kid's going
to arrive. Next time you're in the East Bay and want to go there for brunch, call us and we'll accompany you,
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