In the above excerpt from Food Systems, Chapter 3: The Ecosystem, Lynn Henry of Laurel Hill Trout Farm shows us the life cycle of farmed trout.
Over half of the fish that we eat, whether dining out or at home, come from farming operations that are typically referred to as “aquaculture.” Farmed fish, including carp, tilapia, salmon, and catfish, are reared in a number of different arrangements, from large pens constructed in the ocean itself to small man-made tanks of water on land.
In the beautiful Laurel Highlands, the family-owned Laurel Hill Trout Farm maintains one of two hatcheries for recreational fishing and small scale restaurant sales. Cold, clear water descends from Laurel Mountain and is partially diverted into the hatchery, providing a constant flow of fresh water into tanks holding golden juveniles and black and silver adult trout, which have a striking, maze-like coloring.
In the above video, Lynn Henry, one of seven full-time employees at the hatchery, walks us through the life cycle of farmed trout, from larvae to full-grown fish.