Sunburst In The News

Sunburst Trout Farms Celebrates #NaitonalRainbowTroutDay

August 2, 2018

Sunburst Trout Farms is celebrating 70 family grown years in business, and 55 years in Haywood County as well as the first ever #NationalRainbowTroutDay on August 2, 2018. Founded in 1948 by Dick Jennings Jr. in Cashiers, NC, Sunburst began as Cashiers Valley Trout Farm, and was the first commercial trout farm in the southeast. As the operation grew larger he looked to Haywood County for its clean water and inviting locals. In 1963 he moved the production of trout to Canton, right below Lake Logan, and changed the name to Jennings Trout Farm... 

June 28, 2018

The world is full of fantastic, delicious, and innovative jerky. That’s why our panel of experts tastes each year some of the best, and ranks and celebrates what they find.

The Annual Jerky Awards competition rewards the Top Jerky creations of the Year...

January 1, 2018

Just 20 minutes southeast of Waynesville, 16-acre Lake Logan is nestled in the Pisgah National Forest. Lake Logan is a privately held lake and no motorized boats are allowed on its surface. There is no industry or agriculture upriver from the lake—only mountains. Lake Logan is filled with cool, clear, clean mountain water, and it is in this water that the Eason family, owners of Sunburst Trout Farm, raise their fish.

“We pull water directly from the bottom third of the lake and put it into our raceway system,” says Wes Eason, co-owner with Ben and Anna Eason of Sunburst Trout Farm. Raceways are rectangular, concrete pools with 6,000 gallons of water...

December 7, 2017

While most agricultural concerns are still kept in the family, the close-knit farming community is becoming increasingly social. By snapping, posting and sharing, farmers are telling their unique stories and building relationships with potential customers from coast to coast...

 

  

WNC's Sunburst Trout to appear on A Chef's Life' Season 5

November 23, 2017

“A Chef's Life,” the docu-series featuring chef Vivian Howard and her restaurant, Chef & Farmer, is back this fall for its fifth season.

This year sees Howard adjust to life as her new cookbook debuts at No. 5 on the New York Times best-sellers list. It also has the itinerant chef traveling to Western North Carolina, where she visits Haywood County's Sunburst Trout Farm...

November 7, 2017

by Barton Seaver

...and Sunburst Trout Farms in North Carolina, whom I largely credit with reintroducing the Rainbow Trout to fine cuisine. Their version is orange fleshed, a result fo the carotenoids in the fish's diet.

pg.367

2016 Best Artisan Jerky of the Year

August 8, 2016

The world is full of fantastic, delicious, and innovative jerky. That’s why we’ve tasted some of the best, and here’s what we found.

The 2nd Annual Juried Awards competition rewards the Top Artisan Jerky creations of the Year.

Products from the around the globe are entered into this competition, and are sent to a select panel of food & wine media and industry judges located throughout North America. This panel tastes,  reviews and votes on which they consider to be the “Top Artisan Jerky of the Year.”

July 8, 2016

The third generation family-owned and operated business Sunburst Trout Farms has officially outgrown itself, moving operations from its previous location in Bethel to a 12,000 square foot facility in Waynesville....

Explore Asheville with Wes Eason

October 20, 2015

Mountain wisdom meets innovation at Sunburst Trout Farms in Haywood County. Pure water from the Pisgah National Forest rushes down the Lake Logan dam and trickles into Sunburst’s trout ponds. The fish swim through the 57-degree water until they’re large enough to be featured on menus throughout the region...

October 19, 2015

Not many 91-year-olds still come to work, especially at a combination agricultural/industrial production business. But Dick Jennings is not like many people. In 1968, Jennings dropped out of engineering school at Yale to return to his grandfather’s homeland in western North Carolina and start up Jennings Trout Farm...

Top Artisan Jerky of the Year Awards

October 2015

The 1st Annual Juried Awards competition rewards the Top Artisan Jerky creations of the Year.

Products from the US, Canada, Australia, New Zealand, and the UK are entered into this competition, and are sent to a select panel of food & wine media and industry judges located throughout North America. This panel tastes,  reviews and votes on which they consider to be the “Top Artisan Jerky of the Year.”

Appalachian Cuisine Steps Into the Spotlight

August, 2015

It’s interesting what a hundred years of bad PR can do to a food culture. Appalachian cuisine has been written off as second-class Southern fare, typecast on the coasts and in the Deep South as nothing more than hillbilly cooking, made up of moonshine and squirrel tails...

August 18, 2015

Rainbow Trout Blood Orange-Infused Caviar from Sunburst Trout Farms is a pricy indulgence but makes a special addition to a range of recipes. Celebrity chef Daniel Boulud...

An Asheville Chef's Southern Lox

July 10, 2015

Steven Goff loves lox on a bagel with cream cheese. But like many other chefs, he is also an advocate for locally farmed and foraged ingredients, and salmon don’t swim anywhere near Asheville, North Carolina, where Goff has lived and worked for more than a decade,...

50 Tastes of the South

July 2015

Taste Magazine named it's top 50 tastes of the south, and named Sunburst Trout Farms #45!

The Jerky Report - Review Jennings Rainbow Trout Jerky

April 9, 2015

The Taste: Sunburst Trout Farms' 'Jennings' Trout Jerky' variety, is our first foray into a dried version of this freshwater fish. I must say that from the first bite to the last, we were thoroughly impressed. This formed jerky creation expertly combines ingredients such as; pepper, herbs and natural smoke to brilliantly enhance the already enjoyable salty fish flavor.

Sunburst at the Seafood Expo North America

April 5, 2015

The Good Foodie attended the 2015 Seafood Expo North America in Boston, MA last month, and amidst a sea of breaded and fried fish prepared by and served to over 20,000 buyers and suppliers of fresh, frozen, packaged, and value-added seafood products and processing equipment from more than 100 countries, Sunburst Trout Farms reigned supreme.

March 30, 2015

Click to listen to WCBS radio in NYC talking about Sunburst Trout Farms caviar and jerky as hot new foods now!

March 17, 2015

To a child, the allure of the wilderness can be a compelling force that remains with them throughout their life. That was certainly the case with Dick Jennings, who was raised inPittsburgh, but who also spent memorable time as a boy on his grandfather's land in the mountains of western North Carolina....

Current Newsletter

February 21, 2015

Flights & Bites with Highland Brewing

February 26th 4-8pm

 

Sunburst Trout Farms

Red-letter Day Gifts

February 1, 2015

Find Southern Made Valentine's Day Gifts

January 31, 2015

The Sunburst Kids braved the 39° water temps to raise money for the Haywood Waterways Association!

Top 10 Obsession

November, 2014

Be sure to pick up the November issue of Food & Wine Magazine. Our smoked trout is listed on page 30 as one of their Top 10 Obsessions! 

Sunburst Trout expands with grant help

September 7, 2014

By Vicki Hyatt

Sunburst Trout is poised for another growth spurt, thanks in part to a second federal grant to help with marketing efforts.

The second-largest aquaculture business in North Carolina was recently awarded a $150,000 U.S. Department of Agriculture value-added producers grant to expand the market for its caviar and trout jerky.

Sunburst Trout Roe, Onion, Apple Burnt Bread, and Chervil

January 2014

 

 

From Chef Daniel Hynes, McCrady's Restaurant, Charleston, South Carolina

Photo by Christopher Shane

All In The Family

November 6, 2013

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. The business would have to be rebuilt, but it wouldn’t be the first time...

Sunburst Trout Pot Pie

February/March 2013

Recipe from Chef Josh Keeler of Two Boroughs Larder in Charleston, South Carolina

Photo by Jennifer Hitchcock

Trout Hash From Chef John Fleer

Garden & Gun 

Stream of Revenue

July 2009

Sally Eason's eyes moisten as she tells the story, and it's hard to discern what bothers her most...

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. The business would have to be rebuilt, but it wouldn’t be the first time...

Chefs A'Field

2005

Season 2 Episode 6

 

FOOD FACTS
Does American caviar taste as good as beluga? Tradition says no ? Jacques Pepin says yes.

Caviar in the Caspian Sea is nearly extinct, due to pollution and over-fishing.

Fishing For Gold

February 2004

Ocean Friendly Seafood Choices in Action

Winter 2003/2004

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.

 

The Rosengarten Report

December 2002

The following information has been excerpted from the October 28, 2002 issue of The Rosengarten Report. Each individual caviar product mentioned gets either *** stars (exceptional), ** stars (excellent), * (very good), or no stars (good enough to buy).

Sunburst was given 3 stars!

Newsweek

August 26, 2002

Featured on the Tip Sheet

Sunburst Caviar was a hit at the taste test.

Gourmet Magazine

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.

Good Eggs

January 2002

Wine Spectator

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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Sunburst Trout Farms®

314 Industrial Park Drive

Waynesville, NC 28786

(828)-648-3010 ~ 800-673-3051

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