Sunburst Trout Farms
The techniques of smoking, boneless fillets, processing red trout, and preparing caviar, all began to expand the horizons for commercial farming at Sunburst. Soon to follow was a pate (dip). Carefully portioned pieces of the largest fattest fillets and even a presentation known as "en papillote", a French culinary concept, were also making a name for themselves. We have been able to expand our offerings to not just trout with encrusted and marinated fillets, trout jerky, but also a non trout product, pimento goat cheese that pairs perfectly with our hickory smoked trout.