We tried YFT steaks last night (frozen packaged vacuum ).
We followed inst ,60 sec on one side , 90 on the other, bit of salt and pepper and.....miserably disappointed ,tasted like tasteless pork .
The packet said it was "sashimi grade " and it was much paler looking than the hunks of fresh stuff in the deli .
Did we go wrong cooking it or is it overrated?

Just seared on outside ,still raw in middle and that was the best bit, shoulda just sashimi'd the stuff.
It does cook thru much quicker than steak tho ,like 60 sec on one side and less than 90 on other was plenty . I can see peeps overcooking it easily ,even rare steak can handle 4 mins per side .....tuna would have been dust by then .
Dollar for dollar its about the same as fresh raw Salmon but the Salmon tastes better.
We often just pig out a big hunk of Salmon ,wasabi and soy sauce for tea ( no dishes 😁 )....might try a bit of YFT like that .

I have heard that Rotoiti trout can get quite pink /orange flesh from eating Koura so I spose they would get the taste too. I do smoke the odd trout from local river (Aparima @Thornbury 9883 ) but mostly I either put them back or give them away.
I haven't sashimi'd trout coz Im a bit leary of all the cow **** and fertiliser floating down the river (not safe for swimming )......no ****, I have seen rafts of potatoes floating past 😁.
Lady from fish and game said they are safe to eat because fish dont drink the water......dunno if she was taking the piss or not .🙂

I have been tempted by the fresh YFT in the shop but as you say fresh is good but I have no way of knowing how old it actually is .....and how old would still be fresh . Im thinking couple of days max , but if you ask they are suddenly all dummies and nobody knows nuffin . Sniff test is out ,I mean I would not want to buy fish that who knows who has wiped their nose(s) on it previously ,and its shrink packaged on a tray anyhow .