Aquaculture premium trout

rainbowtrout

Boutique aquaculture farm Yarra Valley Caviar is to launch a premium line of trout - its first since it lost all of its rainbow trout to the Black Saturday fires.

The farm, which was originally created for trout, lost more than 13 tonne of salmon and trout in the 2009 fires, and has since built its Atlantic Salmon stock back to full capacity, with some 50,000 salmon in its 16 ponds.

Its move to quality trout products was, National Business Development Manager Nick Gorman says, a natural evolution, and will see the only fresh water trout on the market from the Rubicon River in the Upper Goulburn region.

cookedrainbowtrout

Gorman says the trout are reared naturally in the same way it grows its Atlantic Salmon.

"We want to provide a quality trout product, and these trout grow in the same way our salmon does - we don't use antibiotics and hormones and follow strict UK soil association guidelines for organic aquaculture." He says the result will be a premium trout product.

"The trout will be available year round and as well as whole baby trout, we'll have whole smoked trout, which is smoked in a local mountain ash hardwood. We're confident it'll set the benchmark in quality trout products."

Fished from the ponds and packaged on site, the fresh trout can be served in just hours from net to plate.

The farm also recently launched a premium line of roe from young salmon, who have never been milked before, as part of its 2012 winter caviar harvest in May.

At just three years old, the caviar from this young fresh water Atlantic Salmon is softer and more palatable - making it effectively the 'veal' of the salmon family.

The caviar is taken as it comes from the salmon after milking and simply brined on site at the farm using Murray River pink salt flakes and organic sugar, and packaged in 40-gram traditional tins.

Available in limited supply given the quantities of salmon available, it is already being requested by restaurants around the country as an entrée.

Gorman says its interest from chefs at such an earlier stage is promising.

"We're committed to doing the best we can to create premium products, and to be able to utilise the waters from the river and create another quality product from regional Victoria is something we"re really excited about."

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