When it comes to regional food producers who align with our values at Food Connects, Hudson Valley Fisheries’ (HVF) dedication to “healthy, sustainable, and local” food fits the bill. As a new producer to the Food Connects team, HVF's high-quality trout is both delicious and a product we know is doing its part to help steward the environment. We chatted with Harry Kalish from the HVF team to understand more about their work and mission, check out some great recipes, and learn about some new products on the horizon.
How was Hudson Valley Fisheries started, what was its inspiration?
Hudson Valley Fisheries is inspired by its desire to develop a model of local, sustainable aquaculture in order to improve our seafood supply chain. This is why we raise our steelhead trout using an advanced technology called RAS (Recirculating Aquaculture System). This eliminates the health and environmental risks commonly associated with traditional fish farming while allowing us to grow delicious fish free of mercury, microplastics, antibiotics, and growth hormones.
What makes your fish unique?
Today, 90% of seafood in the United States is imported and over 50% of it is farmed. What makes our fish unique is that it is grown, processed, and distributed locally. We are committed to working with local businesses in the Northeast and the vast majority of our customers, wholesale & retail partners reside within 200 miles of our farm. The close proximity of our customers reduces the time and carbon emissions that it takes to get our fish to their fridge. Local aquaculture allows us to enjoy fresher fish all year-round with a small carbon footprint.
Furthermore, we raise our steelhead trout to the highest standard of aquaculture. Our 3-star BAP certification ensures that our farm meets a strict set of guidelines with respect for the environment, our team and community, and the fish themselves. Each star represents a different part of our production chain including the nursery, feed, farm, and processing. BAP is one of the highest awards a fish farm can receive because it is an annual onsite audit that consists of an extensive list of qualifications. As a result, the quality of our fish is the best because of all the attention and care we put into our farming practices.
What is one of your favorite recipes to use your trout for?
1. Pat the filets dry with a paper towel in order to remove any unwanted moisture. Pro tip: drying the skin of the fish will ensure crispy skin when cooking.
2. Before cooking it is encouraged to leave the fish out at room temperature for about 10-15 min. This process is called tempering, in which we attempt to increase the internal temperature of the protein to allow for even cooking throughout.
3. Season fish with salt and pepper.
4. Heat a non-stick skillet to medium heat and add olive oil.
5. Place fish skin side down into the pan, away from you so the oil does not splatter.
6. Allow fish filet(s) to cook for about 3 minutes until the skin is crispy. It is important to not move the fish around while it is searing. The goal is crispy skin.
7. Once the skin is nicely browned and crispy, flip the filet over to finish cooking the flesh side, reduce heat to low and cook for another 2-3 minutes. Please note that a thicker filet of fish will take longer to cook. Please be mindful.
8. Once the fish is cooked remove it from the skillet. Add chicken stock or vegetable stock and allow to reduce to half the volume.
9. Lower heat and whisk in dijon mustard. Whisk sauce with butter to thicken, emulsify, and round out the flavors. Adjust seasoning with some fresh lemon juice, salt, and pepper. If desired, add chopped fresh herbs.
10. Plate the fish, spoon over the sauce, and enjoy!
Could you tell our readers a little bit about any sustainability initiatives Hudson Valley Fisheries has?
Our recirculating technology (RAS) continuously converts our fish’s waste into organic fertilizer then filters the water back into its system. This allows for 95% of the water to be recycled throughout our process. The nutrient-rich wastewater is diverted to our greenhouses to grow crops, and any additional waste is converted into natural fertilizer to be used on local farms. Unlike most traditional forms of aquaculture, there is no risk of fish escapes, chemical runoff, or any other detrimental effects to the ecosystem. Additionally, HVF minimizes its carbon footprint by only selling its products to the local communities within 200 miles of its facility.
Why is buying and selling locally and the local food movement is important to you?
Very often, locally grown foods are not only better for the environment but are also a healthier alternative to mass-produced and imported goods. Our fish serves as an example of that philosophy. The local food movement is vital in order to get healthy, nutritious, and sustainably sourced products into more people’s homes. Moreover, as HVF expands its footprint, it is committed to bolstering the local economy through jobs and partnerships with other local industries.
How does working with Food Connects help your business/what are you excited about in this partnership?
We are thrilled to be working with Food Connects because we feel aligned with its sourcing values and attention to education. Like Food Connects, we aim to provide the healthiest and tastiest fish while teaching our customers about its significance at the same time.
Additionally, we are excited to enter the Vermont and New England markets alongside Food Connects. With most of our efforts focused on New York, we believe there is a lot of opportunity to grow with Food Connects.
Any events coming up or fun facts about your business/products?
In an effort to use our entire fish from nose to tail we are launching a smoked trout spread in March. Made with our hot-smoked trout, this spread has a decadent texture and smokey richness. It’s perfect for salads and appetizers, and for spreading on your favorite toasts, crackers, or bagels.
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?
Throughout the COVID-19 crisis, HVF has donated thousands of pounds of premium quality fish to food banks, soup kitchens, and hospitals in an effort to alleviate so much of the suffering that was induced by the pandemic. We have partnered with non-profits such as the Regional Food Bank of New York, Feed the Frontlines, and Hudson Valley Agribusiness several times over the last two years in order to get more fish to more people in need. COVID-19 demonstrated that our local food systems are vital to the health and resilience of our communities during hardship.