Volume 10, Issue 112 - June 6, 2006

Good Day ,

Present Day Rainbow Trout Farming:

Today, Rainbow Trout are grown in large scale, continuously controlled production facilities. While three species are farmed commercially, Rainbow, Brook, and Brown, by far the most popular is the Rainbow Trout, native to the West. More than 70 percent of all Rainbow Trout raised in the U.S. is grown in a 30-mile stretch along the Snake River in the Magic Valley. Clear Springs, the world's largest producer, is responsible for about 60 percent of this total. Rainbow Trout is raised in the Magic Valley primarily because of the availability of pure spring water.

Water—The Lifeblood of the Trout Industry:

Pure, clean oxygenated water is essential for raising the finest Rainbow Trout. The Magic Valley is home to thousands of natural springs generated by the Snake River Plain Aquifer--an immense underground reservoir created by runoff from nearby mountains. After filtering through lava rock, this pure spring water gushes from the Snake River canyon walls at a constant temperature of 58 degrees--the ideal temperature for raising Rainbow Trout. This water, the lifeblood of Idaho's trout industry, is routinely monitored by Clear Springs for quality.

Source: Clear Springs Foods

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.

Oven-Steamed Rainbow Trout in Parchment

Makes 12 servings

Ingredients:

3/4 cup chopped parsley
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons grated orange peel
3/4 teaspoon salt
3/4 teaspoon black pepper
12 pieces parchment paper, 12" x 15"
12 (4 ounces each) Natural Style Clear·CutsŪ Boneless Rainbow Trout Fillets

Preparation:

Combine first 6 ingredients, reserve. Fold each piece of parchment in half, then open and place 1 trout fillet, skin-side down, close to fold. Sprinkle each fillet with parsley mixture. Bring top half of parchment over trout, fold edges together to form a tight seal.

Per order:

Place parchment packages on baking sheet, bake at 375 degrees F for 10 minutes.

Note: Packets may be prepared ahead and refrigerated up to 4 hours.

Source: Clear Springs Foods

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Rainbow Trout Life Cycle:

Rainbow Trout begin their lives at our Soda Springs Brood Station. Wild Rainbow Trout typically spawn in the fall, but through genetic selection and manipulation of day length with lights, Clear Springs staggers the normal spawning cycle to provide a continuous supply of eggs year round. After fertilization, eggs are placed in incubators for about 25 days, and then they are shipped to one of Clear Springs' production farms.

Eggs are received at six farm locations and placed in incubators for about 10 days until they hatch. The young fish, called fry, are transferred to indoor ponds to begin their growth cycle. The fry spend about a month indoors and then are transferred to outdoor ponds where they are carefully nurtured for another eight months or so until they reach a market weight of 10 to 14 ounces.

The Trout are graded and sorted about four or five times during the outdoor growing phase using bar graders, which are placed in the pond's upstream end and gradually moved downstream, allowing the smaller fish to swim through. Production farms are continually monitored and inventoried to provide highly accurate production forecasts. Depending on anticipated market needs, the growth rate of the Trout can be altered by varying the amount of food they receive.

Source: Clear Springs Foods

ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie.

Parmesan-Battered Rainbow Trout with Sherried Beurre Blanc
and Vegetable Risotto

Makes 12 servings

This sensuous combination celebrates Italian with a delightfully savory combination of flavors and textures. Its classic underpinnings appeal to almost all diners, the traditional or those seeking stylish comfort food.

Ingredients:

9 eggs
9 ounces (3 cups) Parmesan cheese, grated
3 tablespoons chopped, fresh flat leaf parsley
12 Clear Springs Clear·CutsŪ Rainbow Trout Natural Fillets, 6 ounces each
coarse salt as needed
freshly ground pepper as needed
seasoned flour as needed
clarified butter as needed
Vegetable Risotto (recipe follows)
Beurre Blanc (recipe follows)

Preparation:

Just before service, whisk together eggs, cheese and parsley, reserve.

Per Order:

Season both sides of fillet with salt and pepper. Dredge in flour, then spread egg mixture over flesh side. Heat butter over medium heat. Brown trout, flesh side down, about 2 minutes. Turn, cook until trout is just firm to the touch, about 1 minute. To plate, arrange trout over 1/2 cup risotto, drizzle with 1/4 cup warm beurre blanc.

Vegetable Risotto:

Separately blanch 2-1/2 cups asparagus pieces, 3 cups diced zucchini and 1 cup halved snow peas until barely tender-crisp, reserve. Bring 2-1/2 quarts chicken stock to a boil, reserve over low heat. Sauté 2 cups chopped onion in 3 tablespoons hot olive oil until golden brown. Stir in 3 cups Arborio rice, cook, stirring constantly, until rice is lightly browned. Add 1 cup simmering stock to rice, cook over medium heat until stock is absorbed. Repeat process until rice has cooked 12 minutes. Stir in reserved cooked vegetables, plus 2 cups seeded and chopped plum tomatoes, 1 cup grated parmesan cheese, 1/2 tablespoon each fresh thyme leaves and fresh, chopped parsley. Immediately spread it 1-inch thick on a buttered sheet pan. Cool, reserve.

Sherried Beurre Blanc:

Cook 1 cup finely chopped shallot and 4 cloves finely chopped garlic in 3 tablespoons olive oil until soft, deglaze with 1-1/2 cups sherry. Add 3 cups fish stock; reduce by half. Lightly thicken mixture with arrowroot slurry. Stir in 1/4 cup fresh lemon juice. Remove from heat, gradually whisk in 12 tablespoons unsalted butter a tablespoon at a time. Keep warm.

Recipe by: Walter Miller, Columbus Country Club - Hillard, OH; "Create a Classic" recipe contest winner - third prize

Source: Clear Springs Foods