Volume 10, Issue 111 - June 5, 2006

Greetings ,

Who is Clear Springs Foods:

Clear Springs Foods makes its home on the scenic Snake River Canyon of southern Idaho's Magic Valley. Here, our Rainbow Trout are farm-raised in concrete raceways fed by an abundance of crystal clear spring water. Ideal growing conditions, combined with a commitment to quality and innovation, have made Clear Springs the world's largest producer of Rainbow Trout, processing over 20 million pounds a year.

From egg to market, Clear Springs maintains control over every phase of production, delivering quality products year round to customers throughout the world.

Clear Springs Foods offers a wide variety of Fresh and Frozen Rainbow Trout Styles for the Foodservice and Retail Markets. Visit the Product and Recipe sections.

Grilled Rainbow Trout Adobo with Roasted Corn Salsa

Makes 12 servings

Dishes suggested by the sun-filled cuisine of countries south of our border remain an order magnet. This presentation appeals to customers' eyes, then the robust flavors delight their taste buds. Ease of preparation makes this plate popular in the kitchen - and popular for its profitable labor and food costs.

Ingredients:

3 cups dry white wine
1-1/2 cups fresh lime juice
3 tablespoons prepared adobo sauce
3 tablespoons finely chopped garlic
12 Clear Springs Clear·Cuts© Rainbow Trout butterfly fillets, 8 ounces each
coarse salt as needed
Roasted Corn Salsa (recipe follows)
olive oil as needed
field greens as needed
lime zest as needed for garnish
lemon zest as needed for garnish

Preparation:

To prepare Rainbow Trout:

Thoroughly mix wine and next 3 ingredients. Pour over fillets, let marinate 2 hours. Just before service, remove fillets from marinade, pat dry.

Per Order:

Heat 1/2 cup salsa in a little olive oil, keep warm. On a well-oiled grill, preferably fueled with wood, grill trout flesh-side down for 2 minutes. Turn; cook until just firm, about 1 minute.

To Plate:

Lay trout on a small bed of greens. Spoon warmed salsa over and to side of trout. Garnish with lime and lemon zest.

Roasted Corn Salsa:

Combine 3 cups roasted corn kernels, 1-1/2 cups diced green chiles, 1-1/2 cups diced plum tomatoes, 1/3 cup diced red onion, 3/4 cup fresh lemon juice, 1/3 cup chopped, fresh cilantro, 3 tablespoons prepared adobo sauce, 3 tablespoons diced jalapeño pepper, 2 teaspoons coarse salt and 1/2 tablespoon crush red pepper. Let stand at least 20 minutes to marry flavors.

Recipe by: Wayne Oden, Hartford Hospital - Hartford, CT; "Create a Classic" recipe contest winner - Second Prize

Source: Clear Springs Foods

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What is Aquaculture?

Aquaculture--The raising of aquatic plants and animals in a controlled fresh or salt water environment.

A Brief History:

The first evidence of aquaculture can be found in ancient Egyptian tomb paintings which depict fish farms. By the 5th century B.C., Chinese scholars wrote of aquaculture as a long-established practice. Trout were the first fish to be spawned in captivity. This was achieved by a German scientist in the 1760's.

Idaho's settlers first tried trout farming as early as 1909 in Devil's Corral, a canyon east of Twin Falls. However, it wasn't until the 1920's that trout were first raised for consumer usage in the United States. The industry did not really come of age until after 1960, when production surpassed 1 million pounds. In 1966, Clear Springs Trout Company was founded by Jess O. "Ted" Eastman, a 20 year veteran of the industry. Production that first year was 400,000 pounds.

Aquaculture has helped meet the increasing demand for fish and seafood, providing a year-round supply of consistently superior products. Clear Springs Foods is the industry leader in the science of aquaculture. Our research and development and our farms employ modern technology and techniques to continually monitor and improve the quality of Clear Springs' "swimming inventory", as well as our finished products.

Source: Clear Springs Foods

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Fettuccine with Smoked Rainbow Trout

Makes 12 servings

Ingredients:

1-1/2 cups minced shallots
1-1/2 cups butter
3 cups Irish whiskey
1/2 cup fresh lemon juice
4 cups Clear Springs Kitchens(TM) Flaked Smoked Trout Meat
1-1/2 quarts heavy cream
3 cups frozen peas, thawed
2-1/4 cups peeled, seeded and diced tomato
1-1/2 gallons cooked fettuccine pasta
salt and fresh ground black pepper, to taste

Preparation:

Per order:

Sauté 2 tablespoons shallot in 2 tablespoons butter until soft, add 1/4 cup whiskey and 2 teaspoons lemon juice. Cook and stir for another minute. Stir in 1/3 cup trout meat, 1/2 cup cream, 1/4 cup peas and 3 tablespoons tomato. Add 2 cups pasta, heat through. Season with salt and pepper.

Source: Clear Springs Foods