Producing great trout fish is a complex, multi-stage process. Trout, as a member of the salmonid family (Oncorhynchus mykiss) requires a near perfect environment and climatic conditions to flourish. The region must be cold to very cold almost all year round. Water quality is also very important, preferably with no human interference, and if any, must be purified before supplied to the fish tanks - with all the pathogens and harmful bacteria removed. This makes the Nyanga Highlands, with its all year-round cool temperatures, fresh and clear water mountain streams from the nyanga an ideal location for our trout production.

The trout’s genetic heritage, nutrition, handling, and even happiness all impact the final product quality and the benefits that are passed along to you. All our trout are ‘normal’ (diploid trout) whose genetics are not modified in any way and non-GMO certified. We use locally produced feeds – with no GMO products added. We don’t use any anti-biotics whatsoever. As such, at Nyanga Trout, we have built our unique process and facilities to allow us end-to-end control of every stage of our trout’s life: from before hatching, all the way through harvest, processing and distribution, capturing and sharing data along the way.

We’ve been storing information and improving processes for over 20 years. Institutional production memory is very strong as we still have staff that has been with us since the establishment of the farm in 1987. This affords us the ability to make constant informed optimizations and produce incredible fish with a unique flavour and texture.