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July 01, 2010

Fish of the Month - Farmed Rainbow Trout

Rushing-Waters-and-Sept-08-041 July’s Fish of the Month is farmed rainbow trout, a fish that the Right Bite team has many fond memories of! We absolutely love visiting the Rushing Waters trout farm whenever we can, to talk trout with Peter, the manager, and even to put on some waders to help harvest the fish! Located in Palmyra, Wisconsin, about a two-hour drive from Chicago, this beautiful trout farm sits on 80 acres of pristine forest. Rushing Waters has 56 ponds and raceways to grow the rainbow trout. The staff harvests the fish year-round by hand, never using any chemicals or antibiotics.

What else is fantastic about farmed rainbow trout? For starters, most carnivorous farmed fish eat more protein than they provide to the people who eat them, which is an inefficient use of marine resources. For example, it takes three pounds of wild fish to grow one pound of farmed salmon! However, farmed rainbow trout are incredibly efficient at converting their feed into protein. That, coupled with ecologically responsible farming methods, makes farmed rainbow trout a best choice for sustainability.

Try this fish at home with Shedd’s quick and easy recipe below, Farmed Rainbow Trout with Sesame, Garlic and Ginger. If you’d specifically like to taste farmed rainbow trout from Rushing Waters, stop by your nearest Whole Foods Market. Their Chicago-area stores carry Peter’s wonderful fish!

Farmed Rainbow Trout with Sesame, Garlic and Ginger
Makes 4 servings


4 (6 ounce) fillets boneless, skinless farmed rainbow trout
2 teaspoons soy sauce
Salt and pepper to taste
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped


1) Rub rainbow trout fillets with soy sauce. Season with salt, pepper, and brown sugar; set aside.

2) Heat sesame oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown.

3) Add rainbow trout fillets and cook until browned and crispy, about 3 minutes. Flip fillets over and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Posted by Kassia Perpich, conservation

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