Local Spring-Raised Trout

We are excited to offer another local, clean option for protein: the purest-tasting trout we have ever tried! This local rainbow trout comes from Smoke in Chimneys in Roanoke, Virginia, where they raise the trout in a 1930s gravity-fed earth-pond system that is supplied water by a covered artesian spring.

The water that feeds their system runs at 1000 gallons a minute (!!) and is connected to one of the healthiest streams in Virginia according to Hollins University biologists.

The result is a delicate fish that has a mild but clean flavor with nutty and buttery notes.

Trout are high in protein and loaded with Omega-3 fatty acids. They also contain plenty of B vitamins, niacin, phosphorous, and potassium.

They are easy to cook and taste delicious with almost any spice or breading combination...see below for a recipe and cooking instructions from the hatchery!

It's a great option to add variety to your family's table.

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You can expect your whole rainbow trout to arrive first wrapped in plastic and then wrapped in waxed freezer paper (ensuring a longer shelf life). The fish will be clean and gutted, head on, tail on, ready to cook and eat. It is immediately frozen right after catching to be sure you get the freshest trout without preservatives/additives. Just let it thaw for one day (up to 7 days) in your fridge and bake for 20 minutes (see below).

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FROM THE HATCHERY -- HOW TO PREPARE TROUT:

Trout are very easy to prepare!

We all vary in our favorite ways to eat this fish but the most common and delicious ways to eat trout are in the pan, in the oven, or on the grill.

PAN: grease your pan with plenty of butter, lay the trout in and salt and pepper the fish, cook on medium low heat and cover, flip after a few minutes and salt and pepper the other side. When the meat easily pulls off the bone and is a nice white color the fish is done! Squeeze some fresh lemon juice on top and enjoy!

OVEN: Place the fish on a baking sheet, season it, wrap it in its foil, place it in the oven for 20 minutes at 400 degrees.

GRILL: Rub the whole fish down with olive oil, then salt and pepper to taste, grill until done on both sides (about 5 min or more per side) and top with fish seasoning and lemon juice

BREADED: Dry off the outside of the fish, bread it, pressing it with almond flour, salt the outside of the fish then season the inside of the fish with salt, pepper, and thyme and slices of lemon. Fry the fish in butter until the inside is cooked and enjoy!

How to easily remove the bones before eating: Cook the trout any way that you desire until completely done (meat will be falling off the bones) gently grab ahold of the tail of the fish and slowly pull it towards the head, all the pin bones should come out fully connected to the backbone and the head of the fish! What is left is a heap of beautiful cooked trout meat. The backbone, fins, and head are also wonderful for making a nice fish stock.

Watch video at bottom of page to find out more.

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What is the growing process?

Smoke In Chimneys trout are raised in a 1930s gravity-fed earth-pond system that is supplied water by a covered artesian spring only 200 feet from the ponds. The water that feeds our system runs at 1000 gallons a minute and is connected to one of the healthiest streams in Virginia according to Hollins University Biologists. Because our water runs clean and cold year around these trout are the freshest tasting fish you will find locally. Smoke in Chimneys trout are supplemented with a clean high quality ration containing a blend of non-gmo whole grains and wild caught marine by-product. These trout, however, also feed on the many flies, nymphs and bugs in the natural pond system that rests right beneath the shining sun. Smoke in Chimneys trout are never treated with antibiotics or chemicals. Instead, they are carefully moved frequently and Shannon and Ty keep lower limits on how many fish are in each pond so that they grow naturally and healthily.

Quality you can trust from Smoke in Chimneys:

Trout grow naturally in Virginia streams, but the native trout that are caught are dwindling in numbers. Between the abundance of herons, otters, and other wildlife predators and the increasing number of fisherman that are looking to take home fresh caught fish, the trout has become an endangered species.

Smoke in Chimneys’ Ty Walker, as an avid fly fisherman, prides himself on being able to grow a beautiful, delicious trout in Virginia spring water that people can eat! He is passionate about preserving the wild trout in the streams while also feeding people a fish that is loved and enjoyed by many. Smoke in Chimneys trout is a delicate fish that has a mild but clean flavor with nutty and buttery notes. Trout are high in protein and loaded with Omega-3 fatty acids. Trout also contain plenty of B vitamins, niacin, phosphorous, and potassium to name a few. They are easy to cook and taste delicious with almost any spice or breading combination.

Salmon and trout that are found at the supermarkets are shipped in frozen usually overseas or from large indoor operations with crowded fish and low quality feed. The fish often live in plastic pools fed recycled water with aerators under fluorescent lighting. Although wild caught salmon seems plentiful in the ocean, wild caught trout are dwindling in number in the streams throughout America. Smoke In Chimneys trout are grown in a way that is closest to nature and it is evident in the delicious flavor and texture of the fish. With clean, free running water and quality feed Smoke In Chimneys is producing a delicious, healthy fish for consumers that value good farming practices and a clean delicious food product.

Owners of Smoke in Chimneys:

We are Ty and Shannon Walker and our lively kids are Eve (4) and Gratton (2), our property is in Craig County and we are surrounded by the beautiful Jefferson and Washington National Forests. We love trout! After studying organic farming and a few years working with beef/dairy and pigs the opportunity to move to this property came up by the grace of God. After taking a big leap of faith we moved here and began farming trout, a practice that surprisingly has very little information on it. Because our system is a 1930s gravity-fed no-electricity water system, Ty was able to make the most headway after reading some very old books on the ways people used to raise trout, more in connection with the natural land. We are honored to be here growing fish and are learning new things every day.

Recipe for Whole Rainbow Trout

Owner Ty Walker gives the details for this simple recipe by using one of his fish.

• Ingredients:
• Smoke in Chimneys whole trout
• Salt
• Pepper
• Oil
• Herbs of your choice (ex. sage, rosemary)
• Recipe:
• Preheat oven to 400 degrees.
• Put trout in cast iron skillet, or baking sheet
• Coat skin and cavity of fish with oil
• Sprinkle salt and pepper over the skin and cavity of the fish
• Put herbs in cavity of fish
• Put in oven for 20 minutes
• Take fish out of oven, add extra seasonings or lemon and dig in.

You can watch a video where the local news highighted their whole trout and Ty demonstrated how easy it is to cook a whole trout.

Check it out here.