Who: Daughter and mother duo Rebecca Crawley and Rhonda Renwick, Stony Creek Fish Farm
Where: Harrietville, Alpine Shire, Dhudhuroa Country
Rebecca, what is that delicious aroma?
That’s the smell of our fish smoking. We hatch, grow, and process all our own fish here, which are raised in ponds fed by the pure waters of Stony Creek. Our trout, golden trout, and Atlantic salmon are brined in a salt and sugar solution for 16 hours before being smoked slowly over local candlebark wood for six hours.
Do you use local ingredients?
Yes, we’re part of a local food community. At our café, we highlight local ingredients – like our smoked-trout bagels made with Gutsy Sourdough bagels from Bright. In winter, we harvest truffles to shave over Mountaineer, a semi-hard tomme cheese from Peaks Artisan Cheesemakers in Bright.
Do you sell fresh fish?
We offer fresh trout and salmon ranging from 300g to 3kg, as well as our own salmon caviar and a variety of smoked-fish pâtés. We also sell smoked-trout quiches from Harrietville Bakery.
Can we visit your farm?
Absolutely! Come and grab a bamboo fishing rod from our garden, catch a fish from one of our ponds, and we’ll clean it for you and provide some ice. Explore our botanic garden-like property – there’s no entry fee. This summer, we’ll also be offering picnic baskets, so you can make an afternoon of it.
Where can we get your fish?
Visit us at the fish farm in Harrietville or at farmers’ markets in Wangaratta, Bright, Mansfield, and Myrtleford. Our trout and Atlantic salmon are featured at Hara House, Koji Bird, and Sir Loin’s in Bright, as well as Provenance at Beechworth, Chrismont Wines, Gracebrook Vineyards, and Indigo Vineyard. Our smoked fish and caviar are available at Milawa Cheese Company in Milawa, Peaks Artisan Cheesemakers in Bright, and CC’s Quality Meats in Beechworth. For more details, visit our website, stonycreekfishfarm.au.