A Sustainable Aquaculture Initiative at Troutlodge
At Hendrix Genetics, innovation often begins with a simple question. Across our global teams, colleagues are continuously exploring new ways to improve sustainability, reduce waste, and create value. This story highlights how a practical idea at Troutlodge is helping advance a more circular approach to aquaculture.
It Starts with People
Troutlodge, part of Hendrix Genetics since 2014, has built its reputation on more than 80 years of expertise in trout genetics and breeding.
According to Robbert Blonk, Managing Director of our Salmonids division, the company's strength lies in its people:
"The secret to Troutlodge's continued success is simple: teamwork, loyalty, a strong drive to make things happen whatever it takes, and a fantastic commercial trout egg as product."
That mindset of continuous improvement recently led to an initiative that is transforming the way by-products are viewed and utilized.
Rethinking Waste
The idea originated with Troutlodge General Manager Joe McElwee, who challenged a long-standing practice. After eggs were harvested, the remaining rainbow trout were traditionally euthanized and discarded.
Joe saw an opportunity to do things differently.
Instead of treating these fish as waste, the team explored how they could become a valuable product while reducing environmental impact.
Creating Value Through Circular Thinking
Today, Troutlodge is developing a process to retain the fish after egg harvesting, fillet them, and transform them into high-quality smoked products for human consumption.
The initiative reflects a circular economy approach: finding new value in materials that would otherwise be discarded. By utilizing approximately 300 tons of fish annually and converting them into around 150 tons of smoked fillet, the team is significantly reducing waste while creating an additional food resource.
Implementing the project involves developing new workflows and securing the certifications required for commercial sale, but the team continues to move the initiative forward.
Learning and Improving Along the Way
The first product samples have already been shared with potential buyers. The process presents unique challenges, particularly because no anaesthetics can be used when fish are intended for human consumption, requiring the team to adapt existing practices to meet food safety requirements.
Each step provides valuable learning opportunities as the process is refined and optimized.
Driven by Purpose
What makes this initiative particularly meaningful is that it is not primarily driven by financial gain.
Instead, it reflects a commitment to responsible aquaculture and making the most respectful and sustainable use of available resources. By transforming what was once considered waste into a valuable product, the Troutlodge team is helping reduce waste, support more sustainable food systems, and demonstrate how innovative thinking can lead to meaningful environmental benefits.
Naomi Duijvesteijn - Global Sustainability Manager
Joe McElwee - General Manager, Troutlodge
Robbert Blonk - Managing Director, Salmonids.