How a 1930s Trout Hatchery Found Its Place in Fine Dining
At Smoke in Chimneys, we are redefining “farm-raised fish.” We are raising the highest-quality trout in the state at our 1930s revitalized hatchery.
Our trout are raised outside with full exposure to the sun with fresh spring water flowing through the ponds constantly. In addition to bug food that naturally occurs in the ponds and water, we feed our fish the best quality feed we have been able to find thus far.
This episode of The Yield by @VirginiaFarmBureau follows the trout’s journey from egg to pond to plate, where chefs like Jeremy Smelser of Lucky Restaurant in Roanoke serve the fish within hours of harvest. It’s a true farm to table connection that blends tradition, craftsmanship and fresh Virginia flavor.
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If you are interested in trying our trout at home, order your box today and get it shipped right to your door! www.smokeinchimneys.com/trout
#FarmToTable #TheYield #
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