The market demand for trout and salmon has wreaked havoc on global aquatic ecosystems, but entrepreneur John Ng is aiming to stem the tide of damage and supply East Coast seafood markets with a sustainable, locally grown salmon alternative: New York Steelhead trout, raised humanely at a facility outside Hudson, NY.
Steelhead is a type of rainbow trout beloved by chefs for the versatility and mouthfeel of its creamy, mild coral-colored meat, which is rich in protein, omega-3 fatty acids, vitamin B, and minerals. Native to Pacific Northwestern waters, their wild population has dropped dangerously over the past century, part of a global overfishing and habitat crisis. Efforts to replace wild-caught with net-cage farmed fish on the plate have resulted in unforeseen environmental nightmares.
But thanks to a science-minded gentleman farmer named John Ng, Hudson Valley Fisheries in Hudson supplies 15,000 to 20,000 pounds of fresh, local steelhead a week to restaurant kitchens and grocers on the East Coast. In June, at full capacity, that quantity will grow to 40-50,000 pounds weekly.
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