There’s a trout revival currently underway in Virginia’s Western Highlands that’s getting notice in and outside of the Old Dominion State. And for good reason.
An independent hatchery situated 30 miles northwest of Roanoke, Virginia is taking the culinary world by storm with its unique trout offerings. The former 1930s-era Department of Interior facility is also fostering a new appreciation for the brook trout (Salvelinus fontinalis)—Virginia’s official state fish and sole native trout species.
Smoke in Chimneys is an agribusiness just three years into operation. Due to growing demand for the product, the small business is expected to raise upwards of 50,000 trout this year to sell directly to followers and some of the Mid-Atlantic region’s top rated restaurants—including a Michelin-rated restaurant in Washington, D.C.
The upstart small business not only desires to raise and sell premium trout, but help change American perceptions about farm-raised trout and related aguaculture industry. Their commitment to regenerative farming practices and conservation stewardship practices has not only won them customers, but praise from outdoor brands like Filson and YETI.
Kinute caught up with Ty Walker, one half of Smoke in Chimneys, during his recent visit to the Washington, D.C. area to learn more about the operation.