At Hendrix Genetics, we know that the best ideas often start with a single spark, and they can come from anyone, anywhere in our organization. Today, we’re excited to share the first of (hopefully) many stories on MyHendrix Sustainability, celebrating the innovative ideas and initiatives of our colleagues who are making a positive impact. These stories highlight how teamwork, creativity, and commitment can drive meaningful change and inspire us all to think differently about sustainability.
It's all about the team
Troutlodge, which as you might know, is a company with an 80-year legacy and part of Hendrix Genetics since 2014, has never shied away from challenges. Robbert Blonk, Managing Director of BU Salmonids says: “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”.
Rethinking waste: The spark of an idea
A bright innovative idea came to life recently when Troutlodge’s general manager Joe McElwee questioned a long-standing practice: discarding the remaining fish after the eggs were stripped. Traditionally, the beautiful, full grown rainbow trout were euthanized, and once the eggs were harvested, the rest of the fish was considered waste.
Transforming byproducts into value
But the new idea flipped that perspective. Why treat these fish as waste when they could be transformed into a valuable product? We began keeping the trout after egg stripping, filleting them, and smoking them to create a high-quality by-product for human consumption. We’re now busy refining this process, which requires not just new workflows but also obtaining the necessary certifications to sell these smoked fillets. This initiative directly supports our Waste Management KPI. By utilizing approximately 300 tons of fish annually and converting it into around 150 tons of smoked fillet, we significantly reduce waste and take a meaningful step toward a more circular and sustainable operation.
Learning, adapting, and striving for quality
The first samples have already been produced and shared with potential buyers. And despite the process of preparing the fish is more complex, since we cannot use any anaesthetics in order to meet food safety standards, we continue to learn and adapt.
Driven by purpose, not profit
Importantly, this initiative isn’t driven by profit. In fact, it may cost the same or a bit more than simply disposing of the fish. But we are committed to closing the loop and giving our animals the most respectful and sustainable life cycle possible. By turning what was once waste into a product, we’re reducing waste, lowering our environmental footprint, and setting a new standard for sustainable practices in aquaculture.