Backyard Aquaponics
A place to discuss aquaponics

Nice looking produce there Gemmel. I can't wait to harvest my trout
You look a little less scary in those pics compared to your profile though

I just got a vacuume sealer on flee bay with bags for $65.00 and all the websites claim fish will keep 1 year in the freezer without spoiling

Here even with cartage its cheap the main line stores wanted $230.00 for the same
http://stores.shop.ebay.com.au/PINNACLE ... QQ_armrsZ1

Do you smoke them then freeze them? Or freeze them fresh?

Freeze fresh last season had trout just in the freezer for 6 months

They're good for vaccum sealing the pellet fish food too! Handy when you buy it by the 25kg bag.

Good tip Geoff! Thanks.

Only just found the post - nice looking fish Gemmel, really nice

So I've been talking to a trout nut (basically) and he says that the pink flesh that you see in wild trout is due to a high calcium diet. The flesh of mine is quite white, meaning that it's not getting enough calcium, and thus the meat is going to be pretty tasteless. He also says that when you smoke them, you're supposed to hang them so that any water that comes out of them drips off. If you can't do that, stick a brick under the smoker so they're on an angle and the water can run off.

So I can either go yabbieing or I can try and get some other form of calcium into them. ANyone got any suggestions? Crickets maybe?

Have you still got the shell grits in your system?

This is an interesting read (although a little old?) http://www.nap.edu/openbook.php?record_id=2115&page=17


On another topic (a short hijack, if I may?) How do you smoke your trout? Bought/manufactured smoker? On the BBQ?


Scott

The feed is usually formulated to enhance the "colouring" Simon... were you using Ridleys???

Yep, ridleys. He's talking wild trout, and he sent me a few photos (of huge fish by the way). I've read it elsewhere as well - that you need to feed them crustaceans such as yabbies to get a good flavour.



Still got shell grits in the system. I have been using one of those smokers you buy from a fishing shop. They're little things that you put a tray of metho underneath. You smoke the fish in about 15-20mins, which is interesting because I just posted an email from the guy at work who "warm smokes them" which takes 7 hours! (viewtopic.php?p=207807#p207807)

Whilst that article says "The concentration of dietary calcium rarely seems critical for salmonids, and a dietary requirement has not been demonstrated." - it doesn't mention what it might do to the flavour of the fish!

Bit surprised then Simon... all the trout I've sampled ... have had a very pink colouration, even when cooked...

Check the difference in flesh between mine:


And his:

Did you need to crucify it?
is this a connoisseur's thing, or do you really think the layperson such as myself will taste the difference?
My Dad says trout farm trout are crap cos they're fed on pellets, but I've never been able to tell