A Day of Trout Fishing with Steve Pickett
by Ashford Rosenberg, Tennessee Aquarium Sustainability Coordinator
U.S. farmed rainbow trout is one of the five sustainable seafood options Serve & Protect has featured this year. Trout are in the same family as salmon, and are similar in taste and health benefits. The farming techniques for trout are also less damaging to the environment than those of raising Atlantic salmon. To highlight the sustainability and, let’s be honest, the downright deliciousness of rainbow trout, the Tennessee Aquarium and the Tennessee Aquarium Conservation Institute hosted a group of seafood lovers at Pickett’s Trout Ranch.
partner restaurants serve his trout. It was a fun-filled day that included a tour of the farm, and best of all, a few hours of fishing for some delicious rainbow trout.
Dr. Anna George, Director of TNACI, about the importance of sustainable, local aquaculture.
Mr. Steve Pickett took over from there and talked about his operation. He spoke about the challenges of raising a large number of fish and keeping them healthy. He raises approximately 30,000-40,000 fish per year, selling them to restaurants and markets in the area.
The trout live in these runs until they reach market size. The different pools are size-graded, meaning that fish of similar size are kept in each one. The smallest fish are in the pool nearest Mr. Pickett’s house, and they get larger from there. Once the fish reach a couple of pounds, they are ready to be sold. Mr. Pickett sells the both whole trout and fillets. Sometimes he fillets 500 fish in just one day!
Aquarium after they finished fishing.
Even I got in on the action and took home four trout for dinner. Look for more sustainable seafood, and other special events, activities and travel adventures on the Tennessee Aquarium's events page.