Today we are headed to the mountains of Western North Carolina in Waynesville, where three generations of one family have worked for over 70 years to make a modern trout farm production.

Trout from Sunburst is found on many fine menus and tables across the Southeast.

Today, the family's gonna teach me how they make sure their trout is best in show.

- [Ben Eason] Alright, Sheri, looks like you're all set to go harvest some fish.

- So is this really part of it or are y'all punking me right out of the gate that I have to wear this?

- With the waders and everything?

- Yeah.

- No, it's, it's required.

- All right, all right.

- I mean, you, you could go without the waders, but you're definitely gonna get pretty wet if you do so.

- No, let's do this.

All right.

I'm hooking up parts here.

You let me know if I miss anything.

- Okay.

- And then this, this is, this is, so if I go under, I float to the top.

- That's so you float to the top.

- Okay.

- And we can, we can get you out.

- All right.

- Yup.

[catchy bass music] - We're here - [Ben] We're here.

- So these are the raceways, you call 'em?

- These are the raceways that my grandfather built, you know, and probably around 1968.

- Uh-huh.

- The original construction was 1963 and it was just dirt bottom ponds initially.

And he came in and decided he needed something a little more efficient with direct water flow.

So he came in and built the raceways about five years.

- And so and so it's moving water, 'cause fish want moving water.

- Trout, especially in the very, very aggressive moving water.

A quick chain turnover 'cause they need a lot of oxygen.

Yeah.

- So now do we get in the water or do we say, "here fishy fish."

- Well you're, you're ready.

You're, - I didn't, do this for nothing, - You got this stuff on that's right.

- It's not just for the fashion.

All right.

- Yeah.

- Lead God and direct me friend.

- Okay.

- Let's do this.

- Alright.

The baby fish we buy from a, a contracted hatcher.

- [Sheri] Uh-huh.

- [Ben] A hatchery that's, you know, about an hour, hour and a half away from, from here.

- Uh-huh.

- And we buy 20,000, 20,000 fish per month from him.

- Wow.

- And you know, since we grow them to about two pounds, that's gonna give us about 40,000 pounds by the time those fish get up to that size.

- Yeah.

Okay.

- Yep.

So this will be the, the one we're harvesting from.

You got it?

- Now.

- Okay.

- Can you hold onto the ladder and to me a little bit too.

All right.

Wow.

- [Ben] And she's in.

All right.

- So is this screen in a fixed position.

- Right now it is.

We've got it wedged in.

Normally we'll go up, get one up, bring 'em all down, but we've got enough already caught up.

- The point of this is, this is like a fish scooper.

It's like herding 'em in.

Are we herding fish?

- Kinda.

Yes.

- Okay.

- Yeah.

- But you kind of use your feet at the bottom.

- Uh-huh.

- Can sort of feel the bottom?

We'll push it along.

- Okay.

That is amazing.

- [Ben] We have ice in the barrels - [Sheri] Uh-huh - [Ben] And now, and we've used this little stick that's got lines on it.

So this bottom line, - [Sheri] Uh-huh - That's just the wa, you feel the water up to that bottom line, and then each line on the stick is 50 pounds of fish.

- [Sheri] Okay.

- [Ben] All right.

So, we got the barrels all to that bottom line of ice and water.

- [Sheri] This is enough for all three barrels?

- [Ben] It should be.

- [Sheri] Okay.

- [Ben] We're hoping so.

- [Sheri] Whoo.

Here we are.

- [Ben] Yeah.

- We were about as wet on top of the water as the fish were under the water, weren't we?

- I know, I know.

- So you take 'em in the barrel, they can stay in there for how long?

- As long as the ice is not fully melted so that the, the ice is meant to start cooling them down immediately to keep the meat as fresh as possible.

- Yeah.

- Once we start to process.

I mean, as long as we put enough ice, and depending on the weather outside.

I mean, they're good for at least a good hour.

- All right.

So I'm going with the fish.

Where are we headed?

- [Ben] Okay, so we're gonna, I'm gonna get back in that same truck and I'm gonna drive to Waynesville to the processing plant.

- [Sheri] Wow.

On their way to plates.

- Yep.

On the way to the plates.

- All right.

Let's go do it.

- [Ben] All right.

- [Sheri] Alright.

Our fish are in the barrel.

And now what, what's going happen to us?

- [Ben] Fish harvested in the barrel on ice.

And now we're gonna dump 'em in this, this net right here, which is automatic, you know, it's electric, it pulls 'em up, and then we'll be hoisting them over to the start of the processing line.

- [Sheri] All right.

- [Ben] So here we go.

And so now that we're in a processing plant, you know, I, I kind of take care of the fish of the farm and everything.

And that my brother, this is Wes.

He is over the, - Hey.

- Nice to meet you.

- Thanks, it's good to be here.

- I'm gonna give you a hairnet here.

- Oh, I'm so honored.

Yes.

Let me do the right thing here.

Mm hmm.

All right.

So once I'm following the fish, I'm being passed off just like the fish from you to you, right?

- Yep.

- Just goes right over the top of your head there.

- I don't think.

Yes, I've had a lot of garments from you guys today.

- [Sheri] So what's going on here?

This is.

- [Wes] This is a trimming table here.

- Trimming table.

- Yeah.

- And so are they literally just trimming the excess pieces off?

- The fillets have already come through this fillet machine.

- Yeah.

- Just separated it into the two halves.

And another set of blades has shaved the ribs off.

- Okay.

- [Wes] It's less than a hundred percent.

So this here is where we're gonna shave off any ribs that the machine missed, clean up that tailpiece, which can be a little bit jagged.

- Uh-huh - Make it look nice and neat for the restaurant or grocery store.

- [Sheri] I have had the best time.

I cannot thank you enough for your hospitality, - [Wes] Your welcome.

- [Sheri] this whole trout education.

Getting to see everything.

This, this has been really special.

Now, I can't help but notice here, maybe I get to take some home.

- Yeah, we've got some goodies for you.

Got some fresh, whole dressed fish.

These were harvested fresh outta the water 30 minutes ago.

- Amazing.

I think I recognize him.

- Yeah, you know that guy.

- Well, I tell you what, I can't thank you enough, but I will tell you, if you ever come to my house, I'll make you something.

I'll cook dinner for you.

All right?

- That's a deal.

- All right, thank you so much.

Tell Ben I say hey, all right?

- Thanks for being here.

- Thanks.

Bye.

- Take care.