Sustainable Seafood Presentation given at the 2008 IBSS
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Sunburst Trout Company is a third generation, family owned trout farm in Canton, NC that has been committed to sustainability since 1948. They operate a land based, flow through aquaculture system on 17 acres that produced over 500,000 pounds of trout last year in an environmentally friendly manner. To maintain their competitive edge, they are investing in a new processing facility, smokehouse, and diversifying their products while remaining focused on sustainable practices.
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Sustainable Seafood Presentation given at the 2008 IBSS
- 1. Sunburst Trout Company, LLC Canton, NC Sally Eason www.sunbursttrout.com
Editor's Notes
- 2. HISTORY Aquaculture in itself is not a new industry. My father started our business sixty years ago. Granted, he was a pioneer. What is new is the ever-growing pursuit of sustainability. My father was committed to this philosophy well before it was en vogue. As an independent aquaculture facility, we are committed to raising only the best quality sustainable species of fish, while always protecting other aspects of our environment which are potentially exhaustible as well. We are three active generations working toward that common goal.
- CURRENT OPERATION Last year, we raised over half a million pounds of fish on 17 acres. We have 12,000 gallons/minute of water, so we could have raised 2,500,000 of fish. We choose NOT to do that in order to produce healthier fish and create less effluent. We have our processing operation, value-added facility, ponds and raceways, and loading docks all on the same campus, meaning less fuel used in the production, more efficient manpower, and much fresher product to the marketplace.
- 4. AND 5. SUSTAINABILITY AND MAINTAINING A COMPETITIVE EDGE So, let us ask this question: What is really fueling this movement? I think it is simple. Cholesterol was named about 20 years ago as a potential life changer. If low, you were in good shape. If high, you were not. The American Medical Association was quick to site omega-3 as beneficial in reducing that elusive cholesterol. What is a better source of omega-3’s than fish? Nothing. So, an emotional contagion erupted: Let’s all get healthy by eating more fish! But then, in the early 1990’s, scientists and oceanographers began to see problems. There was dwindling of entire species, poor fishing practices, illegal harvesting, pollution of the seas, and on and on. If we as an industry do not command sustainability and lead by example, there are already too many negative and even catastrophic factors in motion. By expanding sustainable farm-raised fisheries, we are also allowing the oceanic species to replenish themselves. A big dilemma that we as independent farmers face is funding growth. There is no governmental subsidy per se right now, as there was for years in the tobacco industry. Hopefully, that will change as we enlist our congressmen and women to get on our sustainable aquaculture bus! However, in the meanwhile, we at Sunburst have pursued some avenues of immediate help: We are in the process of applying for a grant offered for value-added marketing. Therein lies another opportunity for aquaculturists: Take an existing sustainable product and add value to it. We now have 10 value-added products in our repertoire. All of them involve what we call “bio-recycling”; that is, we take residual product from the original product and re-use it. For example, as we fillet the trout, there are always some fillets which perhaps have a bruise or weren’t ribbed properly, so they are converted into smoked fillets. Leftover bits of smoked are converted into a smoked pate, etc.
- In order to pursue such efforts, we have hired a research and development chef, (who happens to be green as well!). He has just introduced his new trout jerky and trout sausage. In our community, an organization has emerged, Appalachian Sustainable Agricultural Program, known locally as ASAP. They have made a huge impact on awareness and have raised the standards for agriculture as well as aquaculture.
- 6. THE FEED QUESTION One of the biggest challenges that all farm-raised trout and salmon growers face is the feed issue: Trout and salmon are meat eaters. They require protein in their diet which was formerly fed in the form of animal by-products. That was deemed inappropriate, so the feed industry shifted to a fish meal found in small species from the sea like menhaden and herring. We do not want to see these species diminish either. So the biggest challenge now becomes how to get enough of the right protein into fish diet without attacking another stable and necessary species. Current research is leaning toward substitute proteins. I recently spoke with Chris Nelson of Nelson & Sons Feeds. He stated that they are experimenting with a feed made of wheat gluten, soy, and corn gluten. They have found that they have to include krill for palatability. This feed is available now, but it is 40% higher than current feed costs. Another angle which feed companies are considering is by-products of human consumption fillets. At this point, I think it is about educating the consumer. If our conscience wants us to “buy sustainable”, will we allow our pocketbooks to absorb the added feed cost? Ultimately, we can accomplish this goal of sustainability, but only by harnessing our efforts. I think that Mike, Peter, Matt, and I come together here with just that in mind. And with organizations such as Seafood Choices Alliance driving our “sustainable bus”, we can and will get there!