farm-raised rainbow sea trout, four ways
Wednesday I visited the Leroy salmon farms in Bergen and learned so incredibly much. About 80 percent of the salmon Americans eat is farm-raised (and nearly 100 percent of the salmon Norwegians eat is farm-raised). The farms consist of huge cylinder-shaped nets that go deep into the cold water.
By volume, 97.5 percent of the space in the nets is water and just 2.5 percent is fish.So the salmon have plenty of room to stretch their fins out.Sophisticated cameras keep an eye on the fish to ensure theyre happy and healthy.
The crew manning the farms is educated in fisheries and could answer any questions we had about any aspect of the process.One thing I found particularly conscientious is that once the fish are harvested, the farms take a 3-month break to allow the water and seafloor to clear up and prevent any lasting environmental footprint.
For lunch, we ate a spread of Leroys farm-raised rainbow sea trout in a variety of preparations:moving clockwise, I had cold-smoked, sashimi, hot smoked, and baked.
By dinner, we were in our next city, Stavanger.We ate at Renaa Food Bar, a beautiful restaurant with locally-sourced ingredients.The chef brought us a selection of family-style dishes all things he said he likes to eat.Shown are some simple halibut and mussels.
