Ran into a strangely advertised and strange site

I was reading a cooking / recipe newsletter from Epicurious and ran
across a recipe calling for red trout. Huh? What the hell is a red
trout? Luckily the recipe gave the URL for the site that sells them.

Weird stuff. They call them ocean trout, though they're raised in a
fish farm in the Pisgah Forest out by where Opie lives. They show a
picture of a gorgeous lake that I think we're supposed to assume is
their growing area. And then we get to things like 'these salmon
trout' that sort of gnarled up my brain. They are careful not to give
a Latin or even common name to the 'salmon trout'. The pics show the
fillets as being a very bright deep red before they're smoked.
Afterward they look just like most smoked salmon (non lox kind) I've
seen in the grocery stores here.

Oh, yeah, and they are careful to mention that since 'you are what you
eat' that these trout are never fed meat of any kind. Huh? That's as
bad as the grocery store locally that's advertising vegetarian
chickens for sale. Do these people who sell them have no clue or do
they do this to sell them to people who have no clue?

After reading about how long they smoke them for, I'm not sure I'd
want to order from these folks even if I weren't annoyingly confused
by their advertising and wanted to eat a vegetarian animal that was
meant to be a meat eating one.

If any of you want to go look, the URL is: www.sunbursttrout.com
--

r.bc: vixen
Minnow goddess, Speaker to squirrels, willow watcher.
Almost entirely harmless. Really.

http://www.visi.com/~cyli

On Jul 12, 4:42 am, Cyli wrote:
I was reading a cooking / recipe newsletter from Epicurious and ran
across a recipe calling for red trout. Huh? What the hell is a red
trout? Luckily the recipe gave the URL for the site that sells them.

Weird stuff. They call them ocean trout, though they're raised in a
fish farm in the Pisgah Forest out by where Opie lives. They show a
picture of a gorgeous lake that I think we're supposed to assume is
their growing area. And then we get to things like 'these salmon
trout' that sort of gnarled up my brain. They are careful not to give
a Latin or even common name to the 'salmon trout'. The pics show the
fillets as being a very bright deep red before they're smoked.
Afterward they look just like most smoked salmon (non lox kind) I've
seen in the grocery stores here.

Oh, yeah, and they are careful to mention that since 'you are what you
eat' that these trout are never fed meat of any kind. Huh? That's as
bad as the grocery store locally that's advertising vegetarian
chickens for sale. Do these people who sell them have no clue or do
they do this to sell them to people who have no clue?

After reading about how long they smoke them for, I'm not sure I'd
want to order from these folks even if I weren't annoyingly confused
by their advertising and wanted to eat a vegetarian animal that was
meant to be a meat eating one.

If any of you want to go look, the URL is: www.sunbursttrout.com
--

r.bc: vixen
Minnow goddess, Speaker to squirrels, willow watcher.
Almost entirely harmless. Really.

http://www.visi.com/~cyli

The fish the guy is holding in the photo looks like a farm raised
rainbow. Maybe descended from steelhead stock, thus the "ocean trout"
and "salmon trout" references. Most hatchery fish aren't fed meat, but
compressed protein rich pellets. There are additives that can result
in the red color of the flesh. Years ago, in MA, I believe they used
Paprika, among other things to give the fish a more "natural" color to
both the skin and the flesh . NH uses something, ( I have no idea
what) that results in brookies, fresh from the hatchery, that look
very much like natives.

Maybe their trout are so red is because they don't bleed them out. g
They just dip net them into their icy slurry. Maybe some naked PETA idjits
will come and jump in also g

Maybe we'd get lucky and hear how them fancy deboning and filleting
machines'd handle PETA kooks g
Maybe, ...... nah I'll just open another can of tuna fish - don't need no
red trout, nohow!

Thanks for sharing.
John


"Cyli" wrote in message
...




I was reading a cooking / recipe newsletter from Epicurious and ran
across a recipe calling for red trout. Huh? What the hell is a red
trout? Luckily the recipe gave the URL for the site that sells them.

Weird stuff. They call them ocean trout, though they're raised in a
fish farm in the Pisgah Forest out by where Opie lives. They show a
picture of a gorgeous lake that I think we're supposed to assume is
their growing area. And then we get to things like 'these salmon
trout' that sort of gnarled up my brain. They are careful not to give
a Latin or even common name to the 'salmon trout'. The pics show the
fillets as being a very bright deep red before they're smoked.
Afterward they look just like most smoked salmon (non lox kind) I've
seen in the grocery stores here.

Oh, yeah, and they are careful to mention that since 'you are what you
eat' that these trout are never fed meat of any kind. Huh? That's as
bad as the grocery store locally that's advertising vegetarian
chickens for sale. Do these people who sell them have no clue or do
they do this to sell them to people who have no clue?

After reading about how long they smoke them for, I'm not sure I'd
want to order from these folks even if I weren't annoyingly confused
by their advertising and wanted to eat a vegetarian animal that was
meant to be a meat eating one.

If any of you want to go look, the URL is: www.sunbursttrout.com
--

r.bc: vixen
Minnow goddess, Speaker to squirrels, willow watcher.
Almost entirely harmless. Really.

http://www.visi.com/~cyli

George Adams wrote:

The fish the guy is holding in the photo looks like a farm raised
rainbow. Maybe descended from steelhead stock, thus the "ocean trout"
and "salmon trout" references. Most hatchery fish aren't fed meat, but
compressed protein rich pellets. There are additives that can result
in the red color of the flesh. Years ago, in MA, I believe they used
Paprika, among other things to give the fish a more "natural" color to
both the skin and the flesh . NH uses something, ( I have no idea
what) that results in brookies, fresh from the hatchery, that look
very much like natives.

I remembered reading about the additive they use but couldn't recall
the name, so I did a quick Google search, and it appears that
astaxanthin is one common additive. It's a carotenoid, and it looks
like it's also used in tablet form by folks who visit "fake'n'bake"
shops (tanning booths) as a skin conditioner.


Chuck Vance (I'm sure there's a lesson in there somewhere)

I think the additive is *carotene*. Our county hatchery is starting to
feed a carotene rich diet to improve flesh color of stockies. I've
released all my trout this year (so far- waiting for pulaski salmon) so
I don't know the results.


--
DoubleHaul
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DoubleHaul wrote:

I think the additive is *carotene*.

Not to be a smartass (well, OK ... I guess I *do* like being a
smartass), but since I stated in my original post that it was a
"carotenoid", I'd guess that "carotene" would be in the ballpark, no? :-)

Our county hatchery is starting to
feed a carotene rich diet to improve flesh color of stockies.

The whole thing strikes me as funny. I can almost picture a
"scientist" saying: "Well, they taste like nothing and their flesh is
mushy and gray. I know ... let's turn the flesh orange!! Maybe no one
will notice the rest."


Chuck Vance (not exactly what we were thinking on when we
advocated "better living through chemicals" back in the day)

On Jul 12, 1:42 am, Cyli wrote:
I was reading a cooking / recipe newsletter from Epicurious and ran
across a recipe calling for red trout. Huh? What the hell is a red
trout? Luckily the recipe gave the URL for the site that sells them.

Weird stuff. They call them ocean trout, though they're raised in a
fish farm in the Pisgah Forest out by where Opie lives. They show a
picture of a gorgeous lake that I think we're supposed to assume is
their growing area. And then we get to things like 'these salmon
trout' that sort of gnarled up my brain. They are careful not to give
a Latin or even common name to the 'salmon trout'. The pics show the
fillets as being a very bright deep red before they're smoked.
Afterward they look just like most smoked salmon (non lox kind) I've
seen in the grocery stores here.

Oh, yeah, and they are careful to mention that since 'you are what you
eat' that these trout are never fed meat of any kind. Huh? That's as
bad as the grocery store locally that's advertising vegetarian
chickens for sale. Do these people who sell them have no clue or do
they do this to sell them to people who have no clue?

After reading about how long they smoke them for, I'm not sure I'd
want to order from these folks even if I weren't annoyingly confused
by their advertising and wanted to eat a vegetarian animal that was
meant to be a meat eating one.

If any of you want to go look, the URL is: www.sunbursttrout.com
--

r.bc: vixen
Minnow goddess, Speaker to squirrels, willow watcher.
Almost entirely harmless. Really.

http://www.visi.com/~cyli


I though it was chitin in shrimp etc. that made salmon, steelhead and
chars flesh red. I remember reading a while back about a concern that
feeding to much of it to Atlantic Salmon caused some kind of a
problem. Those people must be stuffing them with shrimp shells.
I have noticed that trout that eat a lot of scuds have darker flesh
that others. Arkansas/Missouri trout (lots of scuds)were pretty red,
Oregon and Washington are white for the most part.

On Thu, 12 Jul 2007 13:55:36 -0700, George Adams
wrote:


The fish the guy is holding in the photo looks like a farm raised
rainbow. Maybe descended from steelhead stock, thus the "ocean trout"
and "salmon trout" references.

By that time I wasn't really trusting the pictures. Nor that that was
the size of a typical fish in their ponds.


Most hatchery fish aren't fed meat, but
compressed protein rich pellets.

I suppose that reduces some likelihood of animal diseases spreading,
but it seems so very _un_ natural. Oh, well, I don't feed my
remaining cat live mice, either. He'll have to make do on Purina and
Gerber's meat baby food.

There are additives that can result
in the red color of the flesh. Years ago, in MA, I believe they used
Paprika, among other things to give the fish a more "natural" color to
both the skin and the flesh . NH uses something, ( I have no idea
what) that results in brookies, fresh from the hatchery, that look
very much like natives.

Tacky.
--

r.bc: vixen
Minnow goddess, Speaker to squirrels, willow watcher.
Almost entirely harmless. Really.

http://www.visi.com/~cyli