A fully enclosed fish farm in Hudson raises steelhead trout—sustainably and ethically—and ships it out within a day of harvest.
For many, the term “farm” elicits images of big red barns, grazing livestock, and vast fields, but that isn’t the case with Hudson Valley Fisheries, located on the outskirts of downtown Hudson. All “farming” takes place indoors, and its massive, gated facility is protected by heavy security.
Founded in 2014 by Bronx native John Ng and his family, Hudson Valley Fisheries exclusively raises sashimi-grade steelhead trout following ethical and sustainable practices. Operations manager Brittany Peachey is passionate about the wellbeing of the farm’s fish, as well as the quality.
“There can be so much confusion surrounding the source of your fish—whether it’s actually what [producers] say it is and where they say it’s from,” she explains. “Here at Hudson Valley Fisheries, you know that you’re getting these fish.” In addition, and just as important, “We know what they ate, what the water quality was, and that they were raised and processed humanely.”
The fishery sources eggs from a certified disease-free supplier in Washington state—with genetics that can be traced back to wild ancestors. After the eggs hatch, the fish live peacefully in their tanks, without predators or diseases like sea lice, which often plagues wild caught fish. The food they’re given, like the water they swim in, is highly regulated. The feed is all-natural and non-GMO, free of hormones, antibiotics, corn, and soy.
Photo courtesy of Hudson Valley Fisheries
Once it’s time to harvest, the fish are knocked out using an electric stunner, which Peachey says is safer and more comfortable for the fish. “It’s the gold standard of fish slaughter,” she says. “While it sounds kind of morbid, it’s something we do here that I’m really proud of. Even at the end of the fish’s life, it’s not just an animal, it’s an animal that needs to be respected.”
Fish are then cleaned; some are deboned, others are kept whole. Certain cuts are smoked and seasoned for lox, while other pieces are kept fresh. Once the products are packaged, they’re available for online purchase—within a day of harvest—and are often found at area farmers’ markets, some stores like Whole Foods, and on the menus of restaurants across the country.
At Deer Mountain Inn in Tannersville, Chef Corwin Kave calls Hudson Valley Fisheries’ steelhead trout “supremely delicious, nutritious, and versatile.” And since the restaurant is only about an hour away from the farm, “we always receive the most pristine fresh fish.” Equally important to Kave is the brand’s commitment to reuse and upcycle its resources.
One such practice is displayed through the farm’s Recirculating Aquaculture Systems, which involves continuous filtration of the water in the tanks, to conserve as much water as possible, while keeping the fish happy and healthy. “We’re cleaning and reusing our water multiple times, so we can grow more fish with less of a water resource,” Peachey says. “Solids, nitrogenous waste, gaseous waste, and the water flows through the filtration system multiple times.” Waste is captured, treated at an on-site water treatment plant, and discharged. Carcasses are composted, while certain parts of the fish are extracted and sent off to pet food suppliers. “Every part of the fish gets used in some way,” she explains.
At Feast & Floret, a restaurant that sits about three miles from the fish farm, Chef Jason Denton favors Hudson Valley Fisheries’ fish because “it’s so clean and always tastes great,” he notes. “What I love so much about this delicious fish is its versatility; it works with all the seasons of bountiful produce and new ideas.” Denton likes to serve his fresh, hyperlocal steelhead trout atop lentils, simmered with fennel, onions, and tomato, and seasoned with his house garlic confit.
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