Sean Brady and Bruce Green own and operate Kolapore Springs Fish Hatchery near Collingwood, Ontario, an all-natural, sustainable organic hatchery that, since 2009 has been producing some of the best trout you can find anywhere. In fact their trout is so good it is sold at many of the best fishmongers, at the finest restaurants, and was featured at The David Suzuki Foundation’s 20th Anniversary Legacy Gala, prepared by Susur Lee.
One of the factors that makes this trout stand out is the natural water source, two streams that run just under the forest floor and join about 500 metres uphill of the farm. As the streams runs toward the ponds, they collect a vast array of enzyme rich microorganisms and tiny shrimp that add to the vibrant colour and quality of the fish. In many large scale (!) fish farms, these enzymes are produced artificially and are added to the feed. At Kolapore, the fish population is controlled, the feed is all natural and supplemented by the freshwater shrimp, mayflies, minnows and mosquitoes in the ecosystem, and the water is constantly moving.
The forest streams at Kolapore are also considerably colder than most commercial fish farms, averaging around 7 degrees C, resulting in a healthier, firmer fleshed animal. The gravity driven water, flowing at a rate of about 400 gallons per minute, is only a few degrees warmer flowing out of the ponds than into them.
Trout ‘s natural flavour can be easily overpowered and ruined by overcooking, often resulting in a dry, tasteless fish, so whether you poach it, grill it or bake it, handle it gently and go easy with the bells and whistles and allow its delicate flavour to come through. Remember, cooking time depends on the thickness of the fish, not the weight. Your trout will be at its best when its flesh is opaque and flakes easily. Here’s a great idea for smoked trout. If baking or grilling, tiny beads of moisture will collect on its flesh. Whether you select Rainbow, Speckled, Brown or Tiger Trout, you’ll want to do it justice.