Local Brook Trout from Rural Pennsylvania

Looking for an affordable, local option for seafood from a small-scale farm? You've found it.


By being raised in a small and naturally-powered setting, the carbon footprint to produce each fish is notably lower than others in the aquaculture industry. The Preserve has positioned itself to not only offer some of the best farmed rainbow trout available on the market today, but is also a substantial part of a local economy that we’re proud to support, being only a few hours drive from New York City.
Our brook trout come from the Limestone Springs Preserve -- a local, high-quality trout farm in Lebenon County Pennsylvania. The trout are raised in long concrete troughs, or “runs,” with pristine spring water that flows through them from the Preserve’s adjacent 19th century limestone quarry. This system is gravity-powered, with minimal electricity required to keep the freshwater flowing for the growing trout. Used water flows out of the runs and into a manmade settling basin where waste and sediment settle. The water is then cleaned and filtered slowly and carefully, then continuing down the Tulpehocken Creek. This flow-through system allows for a natural, clean habitat, and is very different than the general water recycling system primarily used in fish farming. The trout at Limestone Springs Preserve are fed a high-grade, sustainable feed, and mature for 20 months, or until they reach about 12 inches in length. The runs are then thoroughly cleaned and power-washed, and then the process begins again with small trout that have been hatched and raised from fry on the same property.

In addition to the raceways where the trout are raised, the Limestone Springs Preserve also offers a pay-to-fish pond, where at any time of year, anyone can catch as many rainbow trout as they want without needing to have a Pennsylvania fishing license. Whatever you catch you must keep -- fish that are caught are purchased by the pound. This unique opportunity gives anyone the chance to easily catch and taste these delicious fish.

Want to try some at home? Available by the fillet, whole, or butterfly-cut, any of these are easily made into a flavorful, healthy meal. Trout pair well with garlic or citrus, and are very affordable. Be sure to check out this product on our store.

Madai from Japan

Madai is easily distinguished by its beautiful, coppery-red color. It is in the sea bream family, with fish like porgy and European daurade. This highly iconic Japanese fish is prized for it sushi-grade flesh and the ability to compliment all kinds of cuisine, especially in raw applications. Many times it is prepared for important events and holidays in Japan like weddings and New Years celebrations, being that it is referred to as a “celebration” or “luxury” fish. There are many types of these sea bream, or “tai,” in waters off the coast of Japan, but madai is a favorite, and is usually referred to as “genuine tai.” Madai is one of the most iconic and celebrated tai in Japanese cuisine, dating back thousands of years.

With a strong and historic popularity, aquaculture has made this species available around the world without the threat of overfishing the wild population. Our madai are farmed in southern Japan in open-water pens, generally about 2 to 8 pounds in size. They are never frozen, always arriving fresh here in New York, offering a taste of authentic, celebrated, Japanese cuisine.

 

March 26, 2015 by Sonja Panacek

Ōra King Salmon: A Best Choice Rating from Monteray Bay Aquarium's Seafood Watch

Monday, February 16, Monteray Bay Aquarium’s Seafood Watch program labeled marine-farmed Chinook Salmon from New Zealand a Best Choice for consumers. This is the first and only ocean-farmed salmon to be given a Best Choice, or Green, rating, which is the highest possible.

Pierless Fish is happy to announce that encompassed in this source is Ōra King Salmon, one of our products that is a premium, high-quality salmon raised by the New Zealand King Salmon Company in the South Island’s Marlborough Sounds. The species of Chinook Salmon (Oncorhynchus tshawytscha) accounts for only half a percent of the world’s salmon population, being one that truly is king – a larger size, a richer flavor, and a higher fat content than other salmon species. The caretakers of Ōra King selectively breed the salmon for these traits, but also color, nutritional content, and overall quality, hand-selecting it to be the best culinary product possible.

In the wild, five kilograms of whole fish are needed to produce one kilogram of salmon. On the contrary, the salmon produced by the New Zealand King Salmon Company yields 1.4 kilograms of salmon to every 1 kilogram of fish protein used in the fish’s diet, all of which comes from sustainable fisheries that are scientifically managed. With a promise of sustainability and a business model to support it, Ōra King is a net producer of marine protein.

Ōra King Salmon is raised free of any chemicals or antibiotics at a site managed with stringent biosecurity measures both on a local and national level – the Marlborough Sounds. After initial development in spring-fed hatcheries, the smolt are carefully transferred to marine net pens in the Sounds. Only 2% of the pen space is fish biomass – the remaining 98% is flowing water, which ensures their health, taste, and quality as they mature to adults.

Seafood Watch has acknowledged the precision and devotion to the quality of these fish – a truly sustainable, traceable, and premium product without any negative effects to the environment, such as disrupting wild salmon populations or polluting local water. Meticulously designed to be a premium, year-round product, Ōra King Salmon now has the support of a globally renowned recommendation as a choice consumers can feel confident about purchasing and eating – not only a choice that is conscious of health, but also of the environment.

 

 

Sustainably Farm Raised Dover Sole

Sole, a fish prized for it's delicate, sweet taste and versatility in cooking, originally came from the Northeastern Atlantic. The term "Dover sole" originated because so many of the fish came from the port of Dover in Great Britain in the 19th century, more than any other area in Europe. With this booming popularity, the wild sole around Western Europe quickly diminished to a level that put the population at serious risk.
Bottom and top fillets of Dover sole, next to whole fish
New technologies and state of the art facilities have made farmed Dover sole return as an industry staple, and this time it is a sustainable option internationally. Stolt Sea farm, our supplier in Lira, Spain, is at the forefront of industry technology, processes, and experience. They are also highly involved with the replenishment effort of wild populations in the North, Baltic, and Mediterranean seas. 
With firm, boneless fillets, this delicious fish has redefined itself as a sustainable favorite because of its farming success. Our Dover sole are never frozen, and because of being a farmed product, the quality, size, and availability are all highly reliable for any application. The size, between 22 and 24 ounces, is especially great served as an entree for two people to share. 
December 03, 2014 by Sonja Panacek