The Highest Quality Trout
Smoke in Chimneys raises trout in the fresh mountain spring mineral water that comes out of the rocks meters away from the hatchery. The water that comes from this limestone aquifer has a natural pH of 8 and flows at about 3,000 gallons/minute.
The natural stream makes for lots of naturally occurring feed (bugs and vertebrates) that grow in the water which the fish feed on. In addition ot the natural feed Smoke in Chimneys trout are fed a feed that is 65% protein from ocean-based fish products and 4% grain fiber (the lowest available). The remaining 30% of the feed is plant products and trace minerals to ensure a balanced nutrient makeup.
The raceways, ponds, and fish are never treated with chemicals or antibiotics. Instead, they are carefully moved frequently and are stocked in lower densities so that they grow naturally and healthily.
Meet the Trout Farmer
Meet Ty Walker who revitalized a 1930's trout hatchery in the mountains of central Appalacia.
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A Commitment to Sustainability
Smoke in Chimney's ponds and raceways are gravity-fed by a limestone aquifer that runs at 3,000 gallons a minute, eliminating the need to use pumps or electricity. The hatchery aims to protect and benefit the environment while supporting the conservation of wild trout populations, which are dwindling in America’s streams.
Wild trout populations (brook trout - eastern U.S., cutthroat trout - western U.S. and brown trout - various regions) have experienced significant declines. Habitat loss from urbanization, logging and deforestation and water diversion from dams, global warming, pollution, invasive species, and overfishing are adding up to contribute to 50%+ declines.
Smart aquaculture farms like Smoke in Chimneys are helping turn the tide and bring wild trout populations back in balance.
In the kitchen with Rainbow Trout
Trout is delicate with a mild clean flavor and nutty, buttery notes which makes it the perfect canvas. Smoke in Chimneys spring-raised trout is on the menu at some of the East Coast's most distinguished restaurants - including multiple Michelin Star locations.
Rainbow Trout Recipes From Seatopia
How to Salt-Bake Whole Rainbow Trout Start by cleaning and drying the whole rainbow trout, then stuff the cavity with herbs and lemon slices for added flavor. Create a thick layer of salt on a baking tray, place the fish on top, and cover it completely with more salt. Bake in a preheated oven until the salt crust hardens and the fish is cooked through. Extracting the Fillets Once the salt-baked rainbow trout is cooked, carefully crack open the salt crust and remove the fish. Gently peel away the skin and carefully extract the fillets, being sure to remove any bones. The flesh should be tender and moist, perfect for serving as a main dish. Final Thoughts Salt-baking whole rainbow trout is a simple yet elegant way to prepare this delicious fish. The presentation is stunning, and the flavor is unmatched. With a little finesse, you can extract the fillets with ease and impress your guests with a dish that is both beautiful and delicious.
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Seafood 102 - Intermediate level seafood cooking technique: Learn how to "Butterfly" whole Rainbow Trout. We debone a Smoke n Chimneys Rainbow Trout and then broil it on high to perfection using a digital c...
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Quick, easy, delicious. With a hot grill, a little oil, salt, pepper and your favorite herbs you can prepare delicious grilled whole trout at home.
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