Locally smoked trout. Say wha?!?! In this week’s episode I had the delight of sitting down at Grant’s house, hearing about why and how he is growing a trout company in Cincinnati.

Ok- so maybe a little clarification – he has a freshwater fish company that is actually based in Wisconsin and established in 1955. The original founders were well-known conservationists who took advantage of the ice cold springs feeding the ponds on the property to build the natural trout farm.

Grant, a computer guy by day, wasn’t really looking at getting into the food industry, but after dealing with his daughter’s food allergies he saw first hand what our food system really looked like. He was particularly shocked by how unregulated the fish industry was. A few years, and a ton of research later, he knew he could do something about it. That is where Plymouth Springs Fish comes in – he & his wife bought the company in 2016.

They are committed to to providing families clean, chemical free fish and building a business that is transparent and focused on sustainability. They ship products, they do farmers markets in Cincinnati & Wisconsin and some of our favorite restaurants serve their fish.

I have to say – the smoked trout is AMAZING and we ate it all up!

Grant recommends you check out this website to learn more about fish: http://www.seafoodwatch.org/

You can find out more about Plymouth Springs by visiting their website and don’t forget you can get it shipped directly to your door!

So tune into this week’s episode. Listen to Grant talk about his journey of building...

Kitchen Convos Podcast Ep. 50: Grant Johnson