JACKSON, MI – After working for 33 years at a chemical technologies company, Brian Benjamin decided to start a second chapter in his life.
His wife stumbles upon a farm for sale and decides to check it out. However, he never expected to see that kind of farm.
“I don’t know if they raise longhorn cattle or chickens. I had no idea,” Benjamin said. “We drove here, and I saw all these fish and I said, ‘Oh my God, I don’t know anything about fish.'”
The farm is Indian Brook Trout Farm and, while Benjamin has no fish background or experience, he is eager to learn and ready for a challenge. So, they bought the farm at 5883 W. Michigan Ave. and renamed it Eagle Creek Fish Company in 2020, after the start of the COVID-19 pandemic.
The fish farm specializes in growing rainbow trout for sale to restaurants throughout Michigan. Thousands of fish are raised from egg to adult in a journey that takes about two years before they can be sold.
The fish start in the hatchery building, said Farm Manager Brad Dunlap, where the eggs hatch. Once hatched, the sac-fry are transferred to a trough inside the hatchery.
After they reach about four to five months of age, the fish are moved to large concrete raceways, or an artificial channel, outside, Dunlap said. The fish grow outdoors until they are 2 years old, or one to two pounds, before they are harvested with a net, processed and sold.
The process requires patience but is worth it to grow the best quality fish possible. Benjamin also doesn’t usually call Eagle Creek Fish Company a “farm” because of the factory-farm connotation, he said, adding the rainbow trout are grown naturally and not aided by hormones.
“It’s very slow — let mother nature take its course,” Benjamin said.
The fish are cared for by the staff, including Dunlap and Assistant Farm Manager James Rebuldela. Creating a stress-free environment is key to raising healthy trout, Rebuldela said, adding that making sure they eat well, grow well and have clean water is essential for them to live happily. .
Rainbow trout prefer water that is cold, clean, fast-moving, and rich in oxygen, Benjamin said. They live on 90 hectares, so they are in harmony with the natural environment.
“These are 365 days a year, these are living beings, we are the stewards for them and we have to take care of them in a sensitive and compassionate way,” Benjamin said.
The work is paying off as the fish feed people across the state after being shipped to many restaurants in Michigan, including Bellflower in Ypsilanti, Mad Nice in Detroit and the Grand Hotel on Mackinac Island.
The farm also recently began offering a community market from 1 to 6 pm Thursdays. People can stop by and buy fresh or smoked, 8-to-10-ounce filets for $5.99. Recipe cards are also handed out to customers.
People described the taste as mild and fresh, with a soft and tender texture, Benjamin said, adding that the fish can be prepared by pan frying, baking, smoking or grilling.
The market helps bring the farm closer to the community, but it also provides local access to fresh, healthy fish, Benjamin said.
“I think people are just amazed that they can get something so fresh, caught maybe three hours before they buy it,” Benjamin said. “The quality is something they’ve never experienced before and it’s also a relatively low price.”
More information can be found on the Eagle Creek Fish Company Facebook page and website
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