Please telephone Simon Duffin for further details.
01387 720641 (day)
01387 820467 (evening)
Invicta Trout Farm Ltd
Please telephone Simon Duffin for further details.
01387 720641 (day)
01387 820467 (evening)
Invicta Trout Farm Ltd
It is a sad but true fact of life that the more cookbooks the average person has, the less able they probably are at cooking. However that does not prevent us from wanting more – we hope Santa brings you the cookery book you want this Christmas! But, you really do not need any cookery books, or even fancy recipes for that matter, to enjoy trout this Christmas.
Smoked trout is widely available, so why not use to top some blinis, and if you have sour cream/horseradish sauce/dill sauce in the fridge, pop one of those sauces on too. Delicious.
Trout fillets are also in most supermarkets, and cook in minutes. The simpler, the better.
We recently came across this recipe at a European event, created by a celebrity chef and designed to appeal to children : main ingredients – 1 sea bass fillet 400g, 4 porchini mushrooms, 4 zucchini blossoms, 50 g sea urchins, 1 tsp wild Madagascar pepper. Items you get in an average household with kids? NOT! But it is a lesson for us all going forward, and in the coming year, BTA will be promoting healthy, family friendly, trout recipes that take no more than ten minutes to prepare, and with ingredients you would normally have in your cupboard/fridge.
So, here are some ideas for quick, healthy meals for all the family over the festive break.
Salt and Pepper Trout with Lime served with mayonnaise from a jar, sweet chilli sauce, salad and big Golden Wonder chips with the skin on. Ingredients : trout fillets, olive oil, salt, pepper and one lemon. Grill or pan fry the fillets.
Cajun style Trout : trout fillets, olive oil, Schwarz Cajun seasoning.
Teryaki Trout : trout fillets, olive oil, Teryaki sauce from a jar. Both baked at 200 c in minutes.
We are on the look out for other Trout in Ten recipes. Share any of your ideas with us and one day we will publish and your name will be on your recipe.
For more ideas, go to the recipe page.
British trout farmers are celebrating a ruling by the EU Commission, alongside a consortium of European fish farming bodies, which prevents Turkish trout farmers’ export of their product to other EU countries at a subsidised price.
We at the BTA recently supported the Danish Aquaculture Organisation in their work to challenge the Turkish state subsidy on exported trout, claiming it created unfair competition and that is has imposed huge economic losses on trout farmers from other EU countries. The Commission saw in favour of the challenge and has imposed a duty of between 7 and nearly 10% on imported trout from Turkey.
In recent years, UK fish farmers have experienced increased pressure from the import of subsidised trout. Turkish import has doubled in the period 2010 to 2013 and fish farmers across Europe have lost significant market share.
In the UK the trout industry is largely run by small family businesses, committed to farming of the highest standard in order to deliver top quality trout. This leaves the industry particularly vulnerable to potential price wars.
So, this is great news for you, the consumer. We know you care about the story behind your food, and this makes it easier for you to buy sustainable, high quality, local product, in turn supporting our British trout farmers.
Our thanks go to all the staff at Sparsholt College, near Winchester, in the South of England for hosting our 31st Annual General Meeting. Particular thanks go to the catering team and the waiting staff for the excellent dinner we had on Wednesday, 29 October. The particularly delicious starter combining home smoked Sparsholt trout with radish, cucumber and watercress was a winner!
We had an extremely full agenda for the day of presentations on Thursday, 30 October, and again thanks are due to all those who gave of their time to come and speak to our audience of BTA members and others in the aquaculture sector – Karen Galloway, an independent market research consultant, who predicted what the UK food market might look like towards 2020, Biomar Denmark and Skretting UK for talks on the trout feed industry, both at home and abroad, CEFAS for a number of technical presentations, and the Veterinary Medical Directorate for an update on their policies.
The past year has had its challenges for our trout farmers, not least the vagaries of British weather with either too little or too much rain!, and it is always good to get together to share information in a convivial manner with a glass or two, followed by a jolly dinner. Thanks to all our members who attended.
The BTA has been teaming up with Britain’s top bloggers and challenging them to cook with trout. A sustainable superfood, trout takes five minutes to prepare – making it perfect for those looking to create a fuss-free, healthy dinner.
Our bloggers were certainly looking for a go-to food that ticked all these boxes. We sent them a hamper full of everything they would need to create our quick and tasty Fusilli and Smoked Trout recipe, including a range of vegetables, cream cheese, pasta and, of course, smoked trout.
After receiving their hampers and trying the recipe at home, the feedback was overwhelmingly positive. Glasgow food writer, Janice Pattie, from Farmersgirl Kitchen said that “trout was a delicious fish” while Lilinha from Lilinha Angel’s World mentioned that “the whole family loved the recipe”. Zoe, from lifestyle blog Splodz Blogz, is always looking for new healthy midweek meal ideas and she thought “the meal had everything” mentioning that she “will be buying it again”.
If you’re looking for inspiration for a quick evening meal, why not try it for yourself? The smoked trout blends beautifully with the still crisp, tender vegetables to create a classic pasta dish for everyone to enjoy…
DONNINGTON TROUT FARM
As reported in an earlier blog posting, BTA are engaged in a public/private consortium with representatives from the Centre for Environment, Fisheries & Aquaculture Science (Cefas) and The Crown Estate (TCE) as part of a project team to explore the possibility of marine trout farming in the South of England.
The project team have recently (July 2014) published a Q&A document, to address common questions that have been received. This is also in response to provide some further information in relation to a few references that we have spotted in the press.
After a two year period including local consultation, the project team are currently engaged in identifying and appointing a commercial partner to help develop a demonstration project off the coast of Cornwall. Once this partner has been appointed the demonstration project is expected to take about two years to develop to the point where stock are being raised on site, and a further 8 years of gathering scientific data.
The purpose of the demonstration project is to test the economic, environmental and social viability of marine fin fish farming in the South of England, and the potential for net-pen production of rainbow trout in the coastal marine waters off Cornwall.
The project team are committed to exploring a high quality operation that meets robust environmental and fish health and welfare standards (in terms of legislation and best voluntary practice), to support developing UK aquaculture and seafood industries, and to work closely with local communities and all interested stakeholders.
We are extremely interested in a report, funded by Scottish Government, that demonstrates the aquacutlure industry contributes up to £1.4 billion to Scottish economy.
The Scottish aquaculture industry ‘provides considerable benefits for fragile economic areas’ according to the report, commissioned by Marine Scotland and the Highlands and Islands Enterprise and published by Imani and SRSL.
The economic benefits from the industry are wide ranging and are felt across Scotland including areas that are not traditionally associated with it such as the Central Belt.
The report estimates that if the 2020 industry production target of 223,000 tonnes is met it could have a turn-over value of £2 billion to the Scottish economy and support 10,000 jobs.
Other findings include:
The Scottish Government’s Environment and Climate Change Minister Paul Wheelhouse has commented:
“The aquaculture industry provides much needed jobs and security in many remote areas of Scotland. This report highlights how important this is for rural communities but also shows how the benefits from the industry are felt right across Scotland.
“I am pleased to note the environmental improvements made by the industry in recent years which is very important as we work together towards the 2020 targets to grow the industry with due regard for the environment.
“Scotland has a global reputation as a land synonymous with quality, healthy and highly demanded seafood which is farmed to high standards of best practice, welfare and food hygiene in our pristine Scottish waters. The demand for our high quality Scottish salmon remains high. 2013 was another record year with exports of fresh Scottish salmon worth £454 million up 31 per cent in real terms.”
Whilst Charlotte Wright, HIE’s Director of Business and Sector Development, has joined in noting:
“The Highlands and Islands are home to one of Scotland’s most valuable exports – seafood. Our region has the natural assets and production skills which have given Scotland’s seafood industry a worldwide reputation for quality.
“Highlands and Islands Enterprise has supported the aquaculture industry since its inception. We welcome this report which highlights that the economic benefits which are set to grow, not only impact on some of the most remote areas of Scotland, but are felt across the country.”
We at BTA would add our endorsement to this report. Whilst fish farming in Scotland is dominated by salmon farming, there is also a small, but growing trout farming industry and we are proud of the role that we play in the diversification of rural enterprise and income, in addition to the employment that is offered through further processing and associated industry. Trout farming is spread across the country – from the Borders and Galloway to Argyll and the Isles and across to the North East and we are proud of the part we play in supporting our rural economy – whilst providing top quality trout for anglers and shoppers across all the UK!
Look what you can create with rainbow trout (and professional tuition!) at The Edinburgh School of Food and Wine
We were most impressed to see what the students made last Saturday with the fantastic fresh rainbow trout, kindly delivered to the School by Dave Pate at Belhaven Smokehouse
The students were on a Fish and Shellfish day at the School, mastering filleting & boning a selection of different types of fish, then making some fairly elaborate dishes. The trio of trout might look fiddly, but actually is fairly easy to replicate at home! Remember you can buy ready filleted rainbow trout in most retailers, so feel free to skip that bit of the recipe. Why not have a go, and remember to tweet us your pics of the final dish @british_trout
Trio of Trout, beetroot, horseradish (serves 2)
Firstly, fillet the trout, pin-bone and set aside. Julienne the beetroot. Dissolve the brown sugar in the vinegar and, when totally dissolved, pour over the beetroot and allow to cool. For the horseradish cream, mix the desired amount of horseradish with the crème fraiche and season with salt, pepper and a few drops of lemon juice.
For the smoked trout Paté, make sure the trout is rid of bones and break it up into pieces. Add some crème fraiche, lemon juice, dill, tarragon, parsley, salt and pepper to taste. Set aside.
For the Tartare, chop the trout and add the mustard, chopped peppers, chopped capers, chopped dill and a squeeze of lime. Add a little rapeseed oil and season to taste. Set aside.
Season and pan sear the fish, as per the demonstration, finishing with a touch of lemon. Arrange the components on the plate with some leaves and enjoy!
The online shop provides consumers with a premier product, from a 150 g pack of smoked trout (or salmon – we must be charitable and mention it too!) as a treat purchase to a wholeside as a dinner party centrepiece.
Not only can you buy their delicious trout and salmon online, but you can also browse a recipe bank for great ideas and suggestions to inspire and encourage you to use their quick, easy and tasty options for yourself. www.rrspink.co.uk
RR Spink are running lots of marketing activities to encourage traffic to the site, and of course customers to purchase, and as a thank you for passing on the launch of the online shop they are offering all new customers a massive 20% off their first order. Visit www.rrspink.co.uk/shop and simply enter coupon ‘thankyou20′ during the checkout process to get 20% off your entire order.
We are delighted to learn from a survey carried out by The Grocer magazine on consumers thoughts about fish that 83% of those surveyed recognised that ‘good fats and omega-3′ are one of the main health benefits of eating fish. Well done to all of you who knew this too!
Rainbow trout is classed as an oily fish, and current Government guidelines suggest that we should all be eating at least two portions of fish per week, one of them to be oily fish.
We have some great recipes on our website and for those of you who are worried about kitchen smells or touching the fish (a handful of those surveyed did say this was why they did not eat fish), then here is a great recipe : baked trout with a gremolata crust. Just pat the topping onto ready prepared fillets (available in most retailers/fishmongers) with a spoon and pop in the oven. The garlic, citrus and parsley topping will smell delicious as it cooks!
Eating fish on Good Friday is perhaps the most well-known tradition. As church authorities decreed it a day of fasting, historically people abstained from eating meat and opted for fish instead.
Why not honour the tradition this year by serving up British trout? Affordable, versatile and easy to prepare, trout is packed with immune-boosting Omega-3 fatty acids and vitamin D, otherwise referred to as the ‘sunshine’ vitamin because sunlight is its principle source.
So if you’re gathering together with friends and family this weekend, why not try crunchy trout fillet salad – the perfect starter to your Easter gathering. This salad is a refreshing dish thanks to the combination of fennel watercress and cucumber marrying perfectly with the trout.
Happy Easter from everyone at the BTA!
Trout fillets with Lemon and Mediterranean Herb Butter is one of 7 new chilled products in the Funky fish range to hit the shelves exclusively in Asda today. At 2 for £7 it is “saving you money every day” as their jingle goes…….
The whole range aims at providing innovative and versatile lunch and dinner options, and the trout fillets come ready packaged to pop into the microwave for a quick and delicious meal in minutes. If you are just in the door after a long day and the family are waiting for tea, grab a bag of ready prepared veg and microwave at the same time. Hey presto, and no extra pots or pans to wash up!
When you are in store, why not pop some Asda Extra Special Earl Grey Tea smoked trout into your basket. Handy to have in the fridge for emergency canapes, last minute luxury sandwiches for the lunchbox, or snip it over pasta with herbs and creme fraiche for a quick and healthy supper.
Don’t walk past the fish counter either – Asda also have fresh trout fillets stuffed with spinach and ricotta cheese – another staple for customers in the know.
We are delighted that trout is yet again being incorporated into Sainsbury’s annual Switch the Fish campaign. Thank you Sainsbury’s. If you ask for salmon at the fish counter, you will be offered trout instead and various trout products will be discounted by 20%. If you have not tried trout before, or even if you need a bit of inspiration, why not look at our website, www.britishtrout.co.uk, where we have plenty of recipe ideas from simple grilled trout to more elaborate dishes if you are in the mood to cook something a bit different. Trout has a delicate sweet flavour so is popular with children and adults alike. Trout is also classed as an oily fish – high in omega 3 essential fatty acid -and is rich in vitamin D – the ‘sunshine vitamin’ which can help to boost our mood – so plan to eat trout regularly to keep you and all the family in tip top health.
Fresh trout on a bed of rocket with a ginger salad dressing
Why not refresh jaded winter palates with this zingy spring salad? With peppery rocket and a ginger-infused salad dressing, this healthy dish celebrates new-season freshness.
Low in fat but high in protein, trout – the key ingredient – is sustainably farmed right here in Britain. As an easily digestible food, it helps keep you fuller for longer making this salad a clever choice for lunch – especially as its quick to prepare.
As an alternative to rocket, why not try watercress? This peppery leaf packs in more calcium than milk and more iron than spinach as well as being rich in fibre, antioxidants and vitamin C.
Makes 4 servings:
15ml/1 tbsp olive oil
115g/4oz trout fillet, skinned
grated rind and juice of 1/2 lime
1 yellow (bell) pepper, finely chopped
1 red (bell) pepper, finely chopped
1 small bunch fresh coriander (cilantro), chopped
115g/4oz rocket (arugula) / watercress
115g/4oz smoked trout ground black pepper
For the dressing
15ml/1 tbsp sesame oil
75ml/5 tbsp white wine vinegar
5ml/1 tsp soy sauce
2.5cm/1in piece fresh root ginger, peeled and grated
1 Heat a griddle pan, brush it with the oil, then fry the trout fillet for 5–8 minutes, until it is just cooked. Lift the fillet out of the pan and place it in a shallow bowl. Flake the trout into bite size pieces, sprinkle the lime rind and juice over and set aside.
2 Make the dressing by mixing the sesame oil, vinegar, soy sauce and grated root ginger in a small jug (pitcher). Whisk thoroughly until the dressing is well combined.
3 Place the chopped yellow and red peppers, coriander and rocket/watercress in a large bowl and toss to combine. Transfer the salad to a serving dish.
4 Using kitchen scissors, cut the smoked trout into bite size pieces. Arrange the smoked trout and griddled trout fillet on the salad. Sprinkle with black pepper. Whisk the ginger dressing again and drizzle it over the salad before serving.
Affordable and easy to prepare, British trout is widely available across the UK in supermarkets, fishmongers, delicatessens and farm shops.
For more information and trout recipe ideas, visit www.britishtrout.co.uk
We at the British Trout Association were delighted that top tv chef, James Martin, pronounced trout his favourite freshwater fish in yesterday’s episode of his new BBC 1 series Home Comforts. In case you missed the programme, follow this link http://goo.gl/J6Yoop to the BBC iplayer.
James Martin is using ingredients sourced close to his home for the show, and visited Hampshire trout farm, Franklyns Fish Farm, where father and son team, Anthony & Nick Gay, have been rearing beautiful rainbow trout in the mineral rich waters that bubble up through springs in the chalk bed rock for nearly 40 years.
James prepared the fish fairly simply! – although your own wood fired oven is not required as this can just as easily be cooked in a conventional oven, producing a meal quick enough for a mid week supper, yet equally suitable for a dinner party : roast trout with salsa verde and potatoes We like the inclusion of tarragon and mint in the sauce, which James quite rightly says would be equally tasty with poached trout.
If you need further inspiration on what to do with trout, our website is full of recipes for this versatile and omega 3-packed fish, readily available through major retailers, fishmongers and farm shops.
As noted on our blog just a few weeks ago, French President Francois Hollande was entertained by Prime Minister David Cameron to a lunch comprising a selection of locally sourced quality British produce at the Swan Inn, Oxfordshire, with locally produced fillet of Bibury Trout featuring on the menu.
We can now report that a fashion for trout appears to be taking hold in the realm of diplomatic entertaining! At a White House state dinner last Tuesday 11th – which marked the first formal visit of a Head of State to the United States in two years – President Barack Obama presented the French Premier with smoked trout hors d’oeuvres, courtesy of U.S. trout producer Ducktrap River of Maine.
Could it be that the health benefits of trout are boosting its reputation as the food of choice for world leaders? Packed with omega-3 fatty acids, trout is great for the brain and helps boost memory power. Or is it that a diet including trout helps towards a healthy heart whilst providing essential vitamins and minerals. We think it most likely simply because trout tastes delicious and from experience, it always impresses our guests!
Whatever the reason, BTA are thrilled to see quality trout being showcased as a premium product on menus at high level events. Member of the US House of Representatives, Chellie Pingree, clearly agrees: “I’m glad the President and First Lady are showcasing small farmers’ produce for this meal, and I’m especially proud that Maine smoked trout will be the first thing the French President tastes tonight.”
Ducktrap River of Maine has been producing the finest smoke trout for over 35 years. They use a blend of local hardwood and fruit woods, including maple, oak, apple and cherry, to give the trout its distinctive flavour.
On this side of the Atlantic, we have plenty of equivalent companies’ producing top quality fresh and smoked trout products. We also give 100% support to the idea of Government serving up local farm produce. Look for a list of suppliers of British Trout via our member listings.
Trout products are available nationwide through the multiple retailers, fishmongers, at farmers markets and specialist delicatessens and via mail order on line.
British trout not just delicious but is also affordable and easy to prepare. Why not check out some of our latest recipes for inspiration?
We hope to bring you news of trout featuring on the menu at Buckingham Palace shortly…
We thought we would share with you a short film that has just been posted to the website of the UK’s largest multiple retailer – Tesco.
Dawnfresh Seafoods Ltd, the UK’s largest single trout processor, supply a variety of different trout products to the multiple retailers and recently hosted a visit by Tesco to their site at Loch Etive in Argyll on the west coast of Scotland.
Filmed as part in the video clip, Dawnfresh Farming Saltwater Manager, Sean Lydon, notes, “the fresh water [that flows in from River Etive, Inverliver River and the Kinglass] gives a low salinity and with the high-oxygenated water from the fast currents, we get a beautiful fish. From where our harvesting commences in Loch Etive to the fish ending up in the store in Tesco is a journey of two to three days.” We certainly agree on the beauty and freshness (and taste!) of trout products and if you have not already done so we thoroughly recommend you go in store and ask either at the fish counter or in the chilled section for information of what all trout products are on offer.
You can watch the video clip here:
The video appears on the Tesco website – so why not watch the clip and then shop online – one of the fastest growing retail sectors in the country. The website also lists six (quick and easy) delicious trout recipes, so all you need is to follow the link and with a couple of “clicks” the question of what you have for dinner is resolved.
Our thanks go to those at Dawnfresh and Tesco for sharing this video clip with us, and for providing a further insight into the freshness, product quality and fully traceable supply chain of farmed British trout.
Listening to Archie Orr-Ewing of the Swan Inn, Swinbrook, Oxfordshire on the BBC Today programme this morning, we are delighted to learn that trout has been showcased as premium local British produce during recent high level diplomatic talks.
Situated in Prime Minister David Cameron’s constituency, the Swan Inn (a location shoot for a scene in the fictional Downton Abbey and currently owned by the actual Dowager Duchess of Devonshire) was the chosen destination for a private lunch between our Prime Minister and French President Francois Hollande. Whilst the exact content of the discussions over the future direction of the EU during lunch remain confidential, we do know what was on the menu. Following a recce by the French Ambassador the week before – which by all accounts rather gave the game away of who was coming to the staff – the visiting President was served with local produce – including fillet of Bibury Trout. Bibury Trout Farm and Fishery is very close to the Swan Inn – and indeed has a fascinating history as one of England’s oldest trout fisheries, hatcheries and farms.
BTA are thrilled to discover instances of our local inns and restaurants serving quality, local British produce, most especially when it is our own trout. If you are dining out this weekend, don’t forget to look for trout on the menu – and if it is not there – why not ask for it! And if you prefer to dine at home and are wondering what to serve, then look at what is served in the world of international diplomacy to visiting heads of state – delicious British trout!
Currently Brown Trout re-stocking farm and rainbow trout fry producer
20m hatchery building containing troughs, 1 and 2m tanks
On-growing site comprising 6 x 3m tanks, 8 x 8m tanks, two earth ponds plus settlement ponds
Office building and garage
Gravity fed supplied by two rivers
Farm on leased land
Currently fully stocked for brown trout restocking season
For further information, please call Craig on 07949 065554, or email email@example.com
Following the 4:3 way of life? Tempted to try James Duigan’s Clean and Lean diet? Or what about The GI Diet or Atkins?
We all know that successfully loosing weight is more than just about buying the book – it requires long-term changes in diet and lifestyle. The good news is that British trout is both a lifestyle and diet-friendly food, no matter what weight loss programme you’re looking to follow throughout the year.
The reason? Low in fat and high in protein, trout delivers that ‘fuller for longer’ feeling according to research by Edinburgh’s Queen Margaret University. Fast becoming the buzz word of the health conscious, ‘satiety’ is the state of being satisfactorily full. As trout is an easily digestible food, not only will you register the trout quickly after eating it (thus helping to prevent over-eating) but this feeling of fullness stays…meaning you’re less likely to reach for the biscuit tin in between meals.
Whether it’s two days of fasting – as per the 5:2 Plan – or eating fresh, unprocessed foods as part of Clean and Lean diet, this low-calorie Garlic Baked Trout shows how easy it is to fit trout into your diet – coincidently helping you hit the Food Standards Agency recommended target of one portion of oil rich fish a week. For the carbohydrate wary, this protein-rich dish also has the answer…
For more healthy recipes go to the British Trout Association website.
Casting off for Channel Four’s River Cottage to the Core, he not only caught a fresh trout but then rustled up a salad with it, adding blackcurrant, orange and salad.
For Hugh, trout and fennel are the perfect couple – up there with classic pairings like pork and apple or lamb and garlic. “The sharp-sweet, aniseed notes of fennel enhance, define and underline the quintessential fishiness of fish,” he explained in the Guardian recently.
With the tang of the fruit offsetting the aniseedy-kick of the fennel, this salad couldn’t prove his point any better…
Find the full recipe here: http://www.rivercottage.net/recipes/trout-with-blackcurrant-orange-and-fennel-salad/
*Image of Hugh Fearnley-Whittingstall sourced from Telegraph website
Congratulations to Frances Quinn who has defied both the bookies and reports to the contrary in the press to win “The Great British Bake Off” – the baking competition sensation that has been sweeping the nation and has sent Britain’s interest in baking and our sales of bakeware soaring.
Well, if you needed any more proof of trout’s brain-boosting credentials, look no further than British theoretical physicist Professor Peter Higgs.
This year’s winner of the Nobel Prize in Physics – whose 50 year-old theory about the ‘God particle’ (a particle that gives other particles mass) was proven last year – is said to have heard the news last week whilst walking off lunch in his home town of Edinburgh. A pub lunch which consisted of trout and a pint no less!
Clearly Professor Peter Higgs is onto something with his diet. As trout fans will know, as an oily fish, trout is high in omega-3 fatty long chain acids which – according to some studies – may keep your mind sharp long into old age. The good news doesn’t stop there. It’s also rich in vitamin D – aka the sunshine vitamin which so many of us are short of – which is also credited with boosting mental alertness.
Now, we’re not saying that we can win you a Nobel Prize, but as eating a portion of fish twice can certainly keep your mind in tip top shape why not check out our website to try one of easy-to-follow trout recipes?
It all started with July’s RHS Flower Show at Tatton Park – a highlight in any gardener’s calendar. Here we worked with family company, RR. Spink & Sons, who travelled down from Arbroath to sample their hand-prepared smoked fish, including the rather delicious Loch Etive trout.
August saw us set up shop at Edinburgh for the Foodie’s Festival where trout was being celebrated by many chefs including Scottish chef Graeme Pallister. His recipe for pan-fried rainbow trout with rosemary, lemon and garlic and a sorrel cream sauce – which he shared with the Edinburgh Evening News – shows just why trout deserves a place on any good menu.
The summer fun was rounded off last month at Jamie Oliver’s The Big Feastival. Amongst the festival’s 30,000-strong crowd was Valentine Warner, just one of the well-known faces to visit our stall. Whilst our delicious trout fillets were being BBQ’d to perfection he gamely modelled one of our T-shirts. Nigel Haworth also popped by to show off his black pudding and pink trout creation. We wonder if he got any inspiration for future dishes at our stand?
Exciting news which BTA are at last able to tell you all about!
Experienced aquaculture operators are being invited to tender for a demonstration project in coastal waters off southwest England, addressing the sustainable production of marine finfish.
A project team comprised of representatives from the Centre for Environment, Fisheries & Aquaculture Science (Cefas), ourselves at BTA and The Crown Estate (TCE) is seeking a commercial partner to help develop a “proof of concept” enterprise. This work will demonstrate the potential for net-pen production of rainbow trout in the coastal marine waters off Cornwall.
Discussing the call for operators, Cefas’ Neil Auchterlonie, Programme Director in Food Security and Aquaculture, has recently commented to trade press: “This multi-partner project is a very exciting initiative for aquaculture in England. There is potential for aquaculture to support UK government and regional aspirations relating to food security and regional economic development.”
The project team is inviting expressions of interest from the aquaculture industry to operate at an agreed site as an independent business. The team, led by Cefas, will monitor the sustainability of that operation using a range of criteria and covering aspects such as environmental effects and fish health and welfare.
Dr. Auchterlonie also notes that: “This project should help support the long-term sustainable development of the marine aquaculture sector in English waters. Our model provides a platform for the sharing of information, stakeholder input and dialogue.”
BTA are clear that there is strong market demand, both at home and abroad, for top-quality farmed UK trout and it is exciting to try to increase production through a novel collaboration with regulatory authorities and local interests.
It is also our view that we are lucky to be able to start with best practice that has been developed over decades elsewhere, and to thereby avoid many of the problems faced in the past. Both fish farmers and those from outside our sector will be watching this project closely to see how it develops.
The project will support both the regional economy and the seafood supply chain. Alex Adrian, Aquaculture Operations Manager at TCE, has noted: “TCE are pleased to be contributing to a project which will diversify and strengthen Cornwall’s aquaculture industry, creating new opportunities for it to grow and succeed within a seafood sector that is developing rapidly.”
For further information, please see the Information Notice Document.
There is nothing we like more than discovering a new top chef and a great recipe idea. We are delighted to find this delicious barbecue recipe that was featured by The Times in their “Last days of summer food: 10 best barbecue receipes”.
We think this is the first time we are featuring a recipe from an Australian chef, and by way of background, Pete Evans is “an award-winning australian chef, restaurateur, cookbook author, tv presenter, adventure seeker and father.
Born in Melbourne and raised on Australia’s Gold Coast, Pete Evans is a true blue Australian with a strong passion for fresh food, sur?ng and ?shing. He’s one of Australia’s leading authorities on healthy cooking and lifestyle and is dedicated to improving peoples lives through education about nutritional food and wellness.”
So it is no wonder he has chosen to develop this great recipe for healthy barbecued trout, wrapped with prosciutto. See below for the recipe as featured in the Saturday Times
All we need now is the Indian summer to allow us to keep barbecuing – or perhaps in this case, an Australian summer.
4 thyme sprigs
4 rainbow trout, scaled and gutted
20 very fine slices of prosciutto
4 tbsp olive oil
500g pine mushrooms, cleaned and sliced
2 garlic cloves, peeled and sliced
250ml white wine
1 handful of parsley, finely chopped
1 Preheat the barbecue grill to medium. Using half the butter, place a knob of butter inside each trout, then add a thyme sprig and wrap 5 pieces of prosciutto around each fish. Brush with 1 tbsp oil.
2 Cook the fish on the grill for about 4 min on each side, then remove and keep warm.
3 Place a large frying pan on the barbecue, heat the remaining oil until smoking hot. Add the mushrooms and cook for 2 -3 min, then add garlic and cook for another minute or so.
4 Add the white wine and parsley and reduce the wine by hal, then whisk in the remaining butter. Season and serve with the trout.
Recipe from Cook With Love by Pete Evans (£20), published by Murdoch Books