Sunburst Trout in the News
Appalachian Sustainable Agriculture Project
 Many people in western North Carolina would be surprised to know that they live within miles of an internationally acclaimed trout farm. Yet many of those same people have, more than likely, enjoyed products from this farm at local restaurants. Sunburst Trout, nestled at the foot of Shining Rock Wilderness, is a small, family-run company that has earned positive attention around the nation and the world. Their success is built on a philosophy of high quality products and vigilant environmental stewardship that makes them, despite their international reputation, a business firmly grounded in local responsibility.
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 Perseverance, ingenuity pay off for trout farmers
By Becky Johnson
... Today, Eason is one of the top trout producers on the East Coast. She has been on the Food Network, spoken at chef’s conferences in New York City, been featured in numerous food magazines and is a considered a connoisseur in one of the hottest new specialty food markets — trout caviar. Her trout has gained national accolades in eco-circles due to her use of feed that has no antibiotics, no hormones and no meat by-products.
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Sally Eason | Sunburst Trout Company - Canton, NC
Written by Allen Katz of Slow Food NYC
Nestled in the lush hills of The Blue Ridge Mountains, where you're more likely to think of good old-fashioned barbecue than fresh seafood, the Sunburst Trout Company is at the forefront of sustainable caviar production.
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Jacque
Pepin Visit, Season 2 Episode 6
September 2004
 World renowned chef, Jacque Pepin visited Sunburst Trout Co. and
filmed an episode of the PBS show Chefs A Field. Pepin featured
Sunburst Trout in preparing poached trout with a shallot, mushroom,
white wine reduction. Pepin then paired a potato cake topped with
Sunbursts Red Trout Caviar.
" Chefs are really starting to pay attention to where food comes from, how pure it is, and whether it is harvested in a sustainable manner."
>> Watch Episode...
HDTV's Chef's Afield
Season 2 Episode 6
Chefs are really starting to pay attention to where food comes from, how pure it is, and whether it is harvested in a sustainable manner.
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 Fishy fire cannot keep Sunburst from shining
March, 2007
Last August, fire destroyed Sunburst Trout Co.’s fish-processing plant. When the smoke cleared, owner Sally Eason found about 75% of the Canton company’s trout caviar, nearly 700 pounds, had been stolen.
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Lobster Trap and Sunburst Trout Farm Raise Nearly $1,000 for Eliada
June 2007
ASHEVILLE – June 2007 – Lobster Trap chef Tres Hundertmark recently presented a check in the amount of $930 to Eliada Homes for Children. Monies were raised through the first annual Eliada Trout Rodeo, sponsored by Sunburst Trout Farm and The Lobster Trap restaurant.
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Fishing
For Gold
US Airways Attaché -February 2004
 FROM A MOUND of fish guts, Sally Eason has plucked a sack of gold.
Every afternoon, workers at her Sunburst Trout Company carefully
push bright-orange eggs from the skeins that hold them in the
bellies of female trout. The roe is rinsed and rinsed again, mixed
with salt and a pinch of sugar, then packed in jars and given
the glamorous label: caviar.
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 Low-Cost
Luxury
Good Housekeeping -Janurary 2004
Even discriminating chefs are now choosing American caviar: Da
Rosario's sevruga-like steel-gray paddlefish roe, Sunburst Trout
Company's rich-tasting bright orange Carolina Rainbow Trout caviar,
and Browne Trading Company's tiny mild Golden Whitefish roe. At
specialty food stores.
 Caviar
Dreams
Bon Appétit -December 2003
Caviar used to be only for the wealthy or for those with an uncle
in Russia. Now some affordable domestic versions are winning over
connoisseurs and are perfect for holiday entertaining.
 The
REAL Cold Mountain
In theaters December 25, 2003
Based on Charles Frazier's best-selling Civil War novel of the
same name, Cold Mountain tells the story of Inman (Jude
Law), a wounded confederate soldier who is on a perilous journey
home to his mountain community, hoping to reunite with his pre-war
sweetheart, Ada (Nicole Kidman).
Sunburst Trout, located in the shadow of Cold Mountain,
uses water directly from the famed mountain. Like the Inman family
for years before us, we are proud to call Cold Mountain home.
Specialty
Food Magazine -November/December 2003
 To give the paddlefish the requisite cachet his three-star-restaurant
diners expect, Moonen supplemented it with two other outstanding
varieties and billed it as a caviar sampler. "I found an
amazing product that, when tasted with my eyes closed, had the
same flavor profile as a great osetra." Moonen remembers.
"It was rainbow trout roe from Sunburst Farms, and it just
blew me away." For the third component of the sampler, Moonen
chose white sturgeon caviar, and the dish became a hit with his
sophisticated clientele. " I now use American caviar exclusively
and will continue to do so. The quality is excellent, and it's
sustainable," Moonen says.
Renowned
Chef to Visit Local Trout Farm for New PBS Series
CANTON - Jacques Pepin, one of the world's best-known
chefs will be in Western North Carolina Thursday. Pepin will drop
by Sunburst Trout Farm in Canton to film a segment of his new
PBS show "Chefs Afield."
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afishianado
Subscriber
Profiles - From Farm to Table
afishianado -Winter 2003 This regular column is devoted to you, our subscribers.
Seafood Choices recently sat down with two individuals who connect
environmental issues from land to sea, and from farm to table.
Sally Eason is the owner of the Sunburst Trout Company in Canton,
North Carolina.
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 The
Rosengarten Report -David Rosengarten
WNYC -December, 2002
Food guru David Rosengarten joins Rick Moonen, chef of the "sea-chic"
restaurant RM, for a caviar taste test. Read the Rosengarten Report
to learn more about the best tasting caviar.
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 Roe
Rage -Richard Nalley
Forbes - November, 2002
Back in the 1920s, the Petrossian brothers, refugees from the
Russian Revolution, had two problems in trying to introduce Caspian
Sea caviar to skeptical Parisians. One was how to induce potential
customers to sample a spoonful; the other was how to clean the
oriental carpets after they had spit it out.
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 CAVIAR
Born In The U.S.A. -Bret Begun
Newsweek -August 26, 2002
If the Beluga sturgeon ends up on endangered-species lists,
the United States may soon ban imports of Beluga caviar--the
creature's coveted, costly eggs. To compensate, American-grown
varieties have proliferated.
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 Do
Good While Eating Well -James Rodewald
Gourmet -Spring 2002
Caviar is synonymous with luxury, but it may soon be associated
with extinction rather than excess. The most prized caviar comes
from Caspian Sea sturgeon, but the species is under pressure from
pollution, habitat loss, and over fishing. Your caviar dreams
don't have to be an environmental nightmare, however.
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That’s
why (US) caviar is my dish - Barbara Durr
 Financial
Times - July 6 - July 7, 2002
Few things are so evocative of luxury and privilege as caviar.
Like Dom Perignon or truffles, caviar has long been the prerogative
of wealthy and refined palates. But the delight of feeling the
slightly briny eggs of Caspian Sea sturgeon burst on the tongue
is becoming a guilty pleasure.
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Good
Eggs - Laura
Stanley Wine Spectator - Dec. 31, 2001 - Jan. 15,
2002
 In between the two dark caviars on the sampler plate (the sturgeon
is jet black, the paddlefish dark gray) is vivid orange roe of
rainbow trout, from the Sunburst Trout Company of Canton, N.C.
At just $16.50 for a 2-ounce jar, this is the best value of the
three, with a bright, briny flavor that is balanced enough to
enjoy alone- although its better on a toast point, since it's
still no beluga.
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