Other hatcheries use recycled water. We are not other hatcheries.
At Smoke in Chimenys, rainbow trout are raised in spring-fed waters flowing through a restored 1800s hatchery and raceway system in the heart of Appalachian South. There are no electric pumps, no chemicals, no shortcuts. Just gravity-fed water, traditional methods, and a commitment to fish health and environmental harmony.
They raise trout by hand - hand feeding, hand harvesting, and hand processing. The result? Trout with clean, sweet flavor, delicate flaky texture, and crispable skin that chefs and home cooks love. Loved by Michelin starred chefs and home cooks alike, Ty’s farm is an example of restorative aquaculture rooted in Appalachian legacy, proving that low-density, low-intervention farming can yield food that’s both delicious and environmentally sound.
Cold, clear water from the Blue Ridge Mountains
Smoke in Chimneys operates in foothills of the Blue Ridge Mountains, on land that in many ways helped shape the history of mainland American aquaculture. Here, cold, clear spring water from limestone aquifers travels downhill through a gravity-powered raceway system first built in the late 1800s. This natural water flow oxygenates the trout and keeps their environment clean without the need for external energy inputs.
A new wave of trout farming
Smoke in Chimneys is the life’s work of Ty Walker, a Virginia native who grew up farming and fly fishing in the Shenandoah Valley. After years of living in the city, Ty and his wife Shannon felt called back to the land and discovered their purpose in an unexpected place: a defunct 1930s trout hatchery near New Castle. Overgrown and silent, the property had sat dormant for years, until a former hatchery worker turned an old cast-iron valve and the water flowed once more. That moment sparked Ty’s vision. Armed with a century-old book on trout farming and a shared determination, the Walkers restored the historic site by hand, learning as they went. In 2022, they launched Smoke in Chimneys to raise trout the old way. Every fish reflects their labor, their reverence for nature, and their belief that the best food is born from care, history, and clean water.
from Smoke in Chimneys
Rainbow Trout
Smoke in Chimneys raises rainbow trout (Oncorhynchus mykiss), a freshwater species native to cold, fast-moving streams and perfectly suited to the spring-fed raceways of western North Carolina.
We like them grilled whole, smoked, or baked in the oven en papillote - wrapped in butcher paper and aromatics like lemon, rosemary and sea salt.
Lab tested to ensure it meet's the Seatopia Standard
Smoke in Chimney’s trout feed on insects and microorganisms thriving in their spring-fed habitat. To support healthy growth and maintain nutritional quality, their diet is supplemented with a premium, low-fiber feed made of 65% ocean-sourced fish protein and fat, 4% grain fiber, and 30% plant ingredients and trace minerals. 100% free of additional inclusions or antibiotics.
Rainbow Trout Recipes
Grilled Whole 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.
Pescatarian Stuffing
Instead of using sticks of butter to resuscitate a boxed Thanksgiving stuffing recipe, let's make it something extra special this year, so delicious and, dare I say, good for you!
"As the fish is sushi-grade, please don't over cook it!"
- Chef Mike Tully
Butterflied Broiled Trout
Join us in preparing a perfectly broiled Butterflied Rainbow Trout, a flavorful recipe. Watch the full video below to learn how to debone the fish using the Butterfly technique and then broil the fish to create the perfect crispy skin. We serve it over a vibrant sauce made from roasted poblano peppers, cilantro, lemon juice, olive oil, anchovies, and nori. This dish brings out the best in sustainable seafood, highlighting the natural flavors of the ocean with a zesty twist.