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With Peter Fritsch, Rushing Waters Fisheries, Palmyra[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_empty_space][vc_column_text]How long has your business operated? Peter: We have been in business since 1994.
Why did you decide to feature Wisconsin fish?
Peter: We built a restaurant simply to connect the farm-to-fork local food movement and to re-connect people to farms.
Why should people buy Wisconsin fish?
Peter: It’s easy to say all, but in reality all should! We have great options right here around the state, local businesses benefit from the sales, the money stays local, and fresh fish is hard to beat.
What is one interesting thing you’ve learned about the fish itself?
Peter: When rainbow trout are about 5-6 inches long they eat like crazy; we call them teenagers!
What is one thing you would like consumers to know about how your fish are harvested or raised?
Peter: Basically, we are just copying Mother Nature. Everything we do is so simplistic with earthen ponds filled with weeds mimicking lakes and rivers—all natural.
What is your favorite recipe for your fish?
Peter: I love the classic trout almandine with brown butter.
When someone asks you if your fish (fishery) is sustainable, how do you reply?
Peter: Yes. Then if they mention an article or some famous person bashing farm-raised fish I invite them to the farm. That is when they have their a-ha moment and say, I never knew this was done this way.
How many Wisconsin residents does your organization employ?
Peter: Rushing Waters Fisheries has over 60 employees.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space][vc_column_text]
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