Contributing writer Bonnie Cranmer
When one tastes a piece of freshly smoked trout, flaky yet moist, just the perfect tenderness and the faint scent of smoke as it passes the lips, this is the product from Ty Walker and Smoke in Chimneys. Walker has created an enterprise for growing farm raised trout, from hatching in the spring fed pools, to raising then processing and finally, distributing to restaurants, co-ops, stores and individuals.
Walker came to the New Castle location by way of a love of fly-fishing and southwestern Virginia. Walker and his wife, Shannon, and their three children bought the 1930s retired fish hatchery north of town on Route 42. They opened Smoke in Chimneys in 2022 with “the mission of providing delicious Virginia-raised trout,” grown the same way they were raised at that location almost 100 years ago, matching the quality of those caught in the wild.
The business raises Rainbow, Brooke, Brown and Golden trout in fresh mountain spring water. Everything is done to provide the right monitoring of the process, to the right size then to the plate. The property includes seven ponds of various sizes for fly fishing, and is nestled into the Jefferson National Forest. The spring water runs clean and clear, and another reason the fish taste so good.
The water is the newest addition to the product line, “Wild Water” pulled from an artesian spring which flows at 3,000 gallons a minute. Walker is having it captured in cans, with just a light carbonation added. Trout boxes, tasting boxes and charcuterie boxes are available on the website and at restaurants and resorts throughout the East Coast and beyond.
Walker, his wife and their three children have made a home in New Castle. Their mission and vision for Smoke in Chimneys connects people with the land and the Creator. Their farm blog details further their commitment to continue to learn and share. Recipes for delicious trout on the table can be found and plans for events are ahead. Visit smokeinchimneys.com to learn more.
