Trout, the darling fish of weight watchers

Dullstroom and the Mpumalanga Highlands, with its close proximity to Gauteng, has been dubbed Trouteng with good reason.

 

Trout has become synonymous with fly-fishing as a recreational activity. Areas with pristine waters have become popular tourist attractions. Leisure farmers, guest lodges and numerous tourism enterprises are luring outdoor lovers to their establishments.

Salmon and Trout represent the backbone of aquaculture worldwide and South Africa is no exception. Trout started reaching the South African food market in noticeable volumes by the mid-seventies. It was first introduced around 1890 when brown trout ova arrived on a sailing ship from Scotland. The first fingerlings were hatched at a Cape Town brewery where Newlands is today. Few people realise that trout pioneered aquaculture in South Africa.

trout-babies

TROUT – THE SUSTAINABLE OPTION

Fish consumption has globally increased more than five-fold in the last fifty years with aquaculture becoming the fastest growing sustainable food producer in the world. The world’s food requirements are expected to double over the next 35 years to sustain the planet’s population of 9.1 billion people.Natural fisheries cannot meet the demand and aquaculture, with its green economy, has become a lifeline in food production.

 

ECOSYSTEM RESOURCES

Trout aquaculture is a good choice for a variety of reasons.

•              Talk trout and you talk minimal carbon emission with an infrastructure footprint that relatively small in relation to production.

•              T trout is not a consumptive water user and has little impact on river health.

•              Trout are cold-blooded and do not require energy to maintain body temperature. Their feed conversion ratio is 1.2 to 1 which compares favourably with other farmed animals.

•              Trout is accordingly SASSI Green Listed.

trout-brian TROUT, THE HEALTHY OPTION

Trout has become a popular alternative to weight watchers and health-conscious consumers.

It is known to be:

•              High in Omega 3 & 6 oils

•              Recommended as a healthy way to reduce risk of heart attack, stroke or heart disease

•              Ideal for weight loss

•              0% carbohydrates

•              0% trans fats

•              High in Vit D and Vit B-12

  TROUT, GOURMET CUISINE

Although trout appeals to the health-conscious and the general fish lover this fish has also become preferred cuisine to people with cultural or religious preferences.  Suitable for breakfast, lunch, dinner and functions, many caterers use it as an affordable salmon replacement. The processed products make for convenient, easy starters and canapés.

Suitable for breakfast, lunch, dinner and functions, many caterers use it as an affordable salmon replacement. The processed products make for convenient, easy starters and canapés.

Cool Cuisine caterer Bevvie Marais from Kook, lists filled pancakes, crostini’s, mousse and trout pies amongst her popular catering favourites.

Saucy Chef Brian Whitehorn’s Trout with lemon and herb butter accounted for 40% of his sales in his awarded Dullstroom restaurant,  Die Tonteldoos Bistro. Brian served trout for breakfast, lunch and dinner.

Source: Lunsklip Fishing

trout-banner-w-logo

 

 

 

Vulture Restaurant on Paardeplaats

VULTURE RESTAURANT

A vulture restaurant is an area where non-toxic, poison-free meat and carcasses are provided for vultures and other scavengers. This area must be free of human traffic and totally undisturbed. The supplementary feeding, such as an animal carcass, supports the vultures in times of food scarcity and when young birds fledge.


As well as providing a safe food source, vulture restaurants provide landowners with a clean and cost-effective way of disposing of waste and unwanted carcasses. Using vulture restaurants, Paardeplaats Nature Reserve is contributing to conservation efforts and disposing of their waste in an environmentally-friendly way.

Local farmers and landowners bordering Paardeplaats Nature Reserve have started donating domestic livestock that otherwise had to be buried or burnt and is that are unfit for human consumption. Carcasses that have been euthanized or treated with certain veterinary drugs or dips are poisonous to vultures and Brian and Gerda check the validity of the donated carcass for safe feeding.

The Whitehorns utilise their vulture restaurant to raise public awareness of the plight of the species’ as these restaurants play an important role in eco-tourism.

VULTURE CONSERVATION

Vultures, positioned at the top of the food chain, are an indicator of the health of the environment below them – and dependent for their survival on a healthy environment.


They form an important ecological component of our natural environment, cleaning up dead carcasses and decreasing the spread of some diseases. Despite this, vultures face an unprecedented onslaught from human activities. They have to cope with the changing landscape of progress such as electrocutions and collisions with electrical structures as well poisonings, to name a few.

In order to ensure the future of these vultures, we need to work together, spread the word, and actively contribute to the conservation of our indigenous vulture species.