Challenges to raising trout in 2011

North Carolina is the 2^nd largest trout producer in the United States. If the challenge of the changing weather pattern were eradicated, NC could be number 1. The result would be increased revenue for farmers, increased economic value to the state, increased jobs, and ultimately, a plentiful, sustainable protein to feed our growing population.

For many years, the trout industry in North Carolina has added significantly to the health of the state’s economy . There has been an increasing shift in the stability of our industry in recent years. The most prevalent reason for that is the changing weather pattern evoking warmer, dryer summers. Trout need cool, plentiful water to thrive. Therefore, the problem becomes one of part-time production shut-down in the summer. For farmers, this makes no sense. Hence, as a collective body, North Carolina Trout Growers must seek a solution.

Trout farming in the US has been done in the same fashion for decades. Due to the changing weather patterns these methods are not working for many of us. Unique solutions need to be sought and explored. These ideas will need to be tested on a small and large scale to determine their feasibility. Perhaps the answers lie in the containment of the trout themselves. (i.e., closed systems with filtration, as opposed to raceway flow-through systems). Perhaps it is in figuring out a feasible way to cool water temperatures in the summer months.

Additionally, “co-farming” could easily be incorporated into trout production at any level. For example, a farm could raise many types of greens (edible plants), secondary fish species, either edible for human consumption, or edible to trout, thereby reducing the need to deplete the oceans of small fish protein populations which are critical to growth conversion in trout (and all salmonids). Any of these “co-farming” concepts could be done in closed or flow-through systems.

The most important benefit to addressing this daunting industry problem is this: The need to promote and PRESERVE Aquaculture. It is possible to use TROUT as the prototype to see this vision become reality. And, it is possible that NORTH CAROLINA will be touted in this century as THE most forward-thinking State in its example of how to increase/preserve/expand aquaculture, WORLD-WIDE with its example-setting breakthrough rainbow trout production.

Day2: International Local Food Tour

Sorry for the Long Delay Between Posts. Blogging defiantly takes a fierce dedication... so many props to those that are able to do it with regularity.

Day 2:

Day 2 starts with Mag letting us sleep in. Thanks! Over our breakfast of Bread, Local Jams and Coffee we realize that this Day holds much Promise: Observing Goatsbridge in action, everyone in our group (except Barry and I) heading to Waterford, Barry and I heading up to the Ashtown Food Research Centre, and awaiting us when we return home is a lovely Chicken Curry.

From the brief tour of Goatsbridge the previous day, the similarities between Goatsbridge and Sunburst were easily seen and felt. Here I was in another country, on another continent, and I felt as if I was back home. The sounds of the Tractor (same color as ours), sounds of the crystal clear water flowing through the farm, the hand harvesting and even down to the ice being scooped, I was home. I tried hard to be an unobtrusive observer. The Hand Harvesting technique differs slightly from our methods, but they are both back breaking methods and much respect is given to those that do it.


I was pulled away from my observing to ride with Mag and Barry to meet with Jon Fagan, Seafood Technologist with the Irish Sea Fisheries Board. Since Mag is the Irish Sal then John Fagen is the Irish Barry Nash. On the way to Ashtown Mag is taking orders over the phone, coordinating things for Savour Kilkenny and Carrying on a conversation with Barry and I. SOOOO Sal. We picked up a sandwich and a bag of crisps (my first intro to Tayto Brand). The selection of Salami was vast to say the least, I finally selted on an herb crusted salami with Swiss.

Sandwiches in hand we invade the Ashtown Food Research Centre, hungry for our food and hungry to share knowledge. John is a very accommodating host, he made sure we had everything we needed to enjoy our lunch, including Hot Coffee. After we ate, John gave us a tour of the facility. This is an impressive facility that combines work space for academia, government and private entities. The facility holds research space, conference space and kitchen incubator space. After the tour its time to get down to business. The main reason I am here....To work with Mag on a value added product! Through much improvising I am able to produce a product for Mag that I am sure will delight fans of Goatsbridge Premium Irish in the very near future!


After a long day we return home for a hot meal of Chicken Curry. MMMMMMM. Joining us for dinner is Jackie Moyne, owner of The Blackberry Cafe in Thomastown. Along with Goatsbridge The Blackberry Cafe is listed in the Bridgstone Irish Food Guide. Jackie and her Husband, also at dinner, are playing host to Barry Nash. I am tired, happy, and enjoy a chilled Baily's before heading off to Bed.

Day 3: Food, Food, and Food

Day 1: International Local Food Tour

Day 1:

Arrived in Dublin, Ireland at 8:30 AM. Passports stamped we are ready to take on the Day. All 7 of us were collected at the Airport by our Gracious Host, Mag Kirwen of Goatsbridge Trout Farm, and her trusted associate Billy. After trying to get into the driver’s side of her van, we make our way towards Thomastown down the N9 Motorway. On our one and half hour Journey to Goatsbridge, the similarities between Sal and Mag are uncanny. Her phone is constantly ringing: she is talking business, taking orders, relaying trout orders to her Husband Ger, making final adjustments for Savour Kilkenny, arranging child care for their four beautiful children and in between she is planning our itinerary.

We arrive at Goatsbridge famished and tired. Mag immediately turns me loose in her kitchen, as this is a Monday, one of her busiest days. I am totally excited about the prospect of cooking some true Irish goodies. I put together a breakfast of Rashers, Sausages, White Pudding, scrambled eggs, bread, tea and coffee. I managed to fill the entire house up with smoke. I'll blame it on Jet Lag.

Energized we headed to take a tour of Jerpoint Abbey. The Abbey is within walking distance of Goatsbridge, but I do not recommend walking. It is beautiful country with Sheep, Cattle, and wild blackberries on the way. But it is also a very busy, narrow two lane road with no sidewalk.

Once we arrive at the Abbey we are saddened to learn that admission is cash only. We have yet to convert anything to cold hard Euros. We are not discouraged because walking around the outside we are in awe of the centuries old stone. We marveled at the engineering of this beautiful structure and took many photographs, and had a little fun too. On the walk back we decided to explore a dirt road and discovered a railroad Bridge that made a nice photo opportunity.

Once back at Goatsbridge, I try unsuccessfully to stay awake. I am enjoying the warm Irish Sunshine that is abundant in Mag and Ger's House. When I awake I learn that I am missing a tour of the farm. I arise with a new found vigor and join the group as they are visiting the new processing facility that is being constructed. Once completed, the new processing facility will provide them the much needed space to meet the increased demand for their Premium Irish Trout.

After the tour, we are treated to a homemade lasagna, good bread and wine. The lasagna was a meatier less saucy version than what I am used too, but it was delicious. 3 plates delicious. With a full belly and content spirit, I head to bed for some much needed sleep.

This is just Day One and I am already in love with the country, the people and the food!

More to come..........

Day 2 = Fish Farm in Action, Product Development, and a lovely Chicken Curry.

Charles

Such Irony...

Six years ago, there was an influx of Eastern Europeans to our community. We were profoundly fortunate in being able to hire several of them. I must admit - I had a favorite: Gregory Melikhov from Uzbekistan. During his time at Sunburst, he met and married his beautiful bride, Marina, from Russia. Gregory left in 2004 and moved away.

Today, Greg came to visit with his wife, five children, his sister, her two children, and about ten other extraneous friends and family. I felt like I was embracing a long-lost child. I had not seen Greg since our farm was destroyed by arson. He was blown away by our "re-birth" - like a phoenix. As we talked, I thought about his native Russia - on fire now - burning relentlessly, causing irreparable damage.

So, we connected in a reflection and observation about fire...Fire destroyed our farm totally. We came back from that tragedy bigger and better. I hope and pray the same for Gregory's family still in Russia.

I thought people ate hot dogs and hamburgers on Fourth of July. Apparently, lots of people have switched to grilling trout for our nation's birthday! Our family created an American Surf and Turf. Our great friends, Stephanie and George Faison, one of the partners of DeBragga Meats in New York, were visiting us, so George cooked up some American Wagyu sliders followed by some Sunburst Trout fillets. What an amazing combo!

In celebrating America's 234th birthday, I think it is especially important this year to remember the responsibilities which our forefathers placed on us: To honor this country and to support our fellow citizens, especially in difficult times. I see more and more of that, both in my business and in my community.

Keep up the good work, America, and thanks for eating Sunburst Trout over the holiday!

Be careful what you wish for...

For 25 years, I have wished for success for Sunburst Trout Company. It has been slow in coming...numerous trials and tribulations, setbacks, hurdles...but here we are...working 70+ hours a week, cutting 7000 pounds of trout a week, employing 22 of the best people in the world, and selling to over 400 chefs around the country, not to mention some of the most upscale grocery stores in the US.

I envisioned a sustainable, artisanal, consistent product. I envisioned a product for which chefs would yearn - a product which would deliver on all levels. Today, I think we are doing those things. But we can't be complacent. Happily, the whole Sunburst crew is committed to perpetuating and sustaining "the vision". Thanks to you all who have helped us in this process.