After visiting Sunburst Trout Farm’s exhibit at the Seafood Expo North America (held in Boston from Monday, March 15 through Wednesday, March 17), one Massachusetts resident was inspired by the Western North Carolina company’s story — and its trout jerky and caviar. Like many impassioned foodies, he took to his blog.
“Sunburst continues to be dedicated to raising trout naturally, to being sustainable in all of their practices,” writes Richard Auffrey on his webpage. “For example, they never use hormones, antibiotics or animal by-products in the trout feed. They want to preserve the pristine condition of their land, and produce trout which makes them proud.”
The Bostonian, active in food writing and events, also dove into the back story of two Sunburst products — their trout jerky and trout caviar.
“[The trout jerkies] are chewy, but without being too hard on your jaw,” he writes. “It is the texture you want in a piece of jerky. The taste is pleasing, with a nice blend of spices, a touch of briny goodness, and isn’t overly fishy. You’ll realize the jerky isn’t beef or pork, but you won’t care.”
Read the full post at Auffreys website, passionatefoodie.blogspot.com.
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