Hedley's Trout Farm is proud of its reputation of supplying farm fresh trout of the highest quality. This is accomplished by:

1- by feeding our tank reared trout the best possible commercial food ration which is made mostly from fish meal, a by-product of the herring industry in the North Sea (no 4 legged land animal protein is used in the feed).
2- by not overcrowding, thus avoiding situations were therapeutics medications would be necessary.
3- by using fresh cool clear spring water
(drinking water quality) that is not recirculated or reused.
4- by quick delivery or having the trout picked-up (whole, cleaned or filleted) the same day as the order is received. We endeavor not to keep fish in our refrigerator overnight and never sell smoked (partially cured) or a frozen product. Nothing beats 'from water to pan the same day!'
5- by striving for optimum quality (not how big we can grow a trout). Most of our trout are sold by the time they reach 16" in length or approximately 1.5 pounds in weight. This means that the body fat is in the proper proportion to enhance the desired mild delicate flavour; this also means that we seldom have trout large enough to have those bothersome pin bones. (see the article below)
6- we package our filllets with a
commercial vacuum machine to avoid the possibility of cross contamination with other meats or products (your place and ours).

Pin bone removal in pre-rigor fish

salmon and trout are excellent food; a food which most consumers [now] prefer bone free. Currently, the larger trout and salmon fillets that are sold as 'fresh' may be 4-5 days old before leaving the processing plant. This is due to the fact that the removal of pin bones requires that the fish must be aged 3-4 days after slaughtering before processing. The reason for this delay is that after slaughtering, salmon and trout (nearly all fish) are in a rigor mortem phase where the pin bones cannot be removed without damaging the flesh. Filleting must wait until the salmon is out of the rigor mortem phase. This means that the fish may be 5-6 days old before it reaches a store. The pin bones in smaller fish will go soft when cooked but remain hard in larger fish, They are positioned in the thickest part of the fillets. These bones while not attached to the back bone are attached to the flesh by tendons, and the fillet is damaged or the bones broken if the bones are pulled out without “maturing” the fish for several days. The pin bones are usually removed by pulling in order to keep the fillet “whole”. One systems for pre-rigor pin bone removal is to remove the bones by cutting a strip out of the fillet. This leaves a large scar on the fillet or divides the fillet in two. This method is wasteful and the fillet may no longer remain aesthetically pleasing.

Serving Ontario's West Coast Since 1980