Aquaculture is farming done in water. People have been farming this way for thousands of years. Around the world, farmers grow aquatic crops such as clams and oysters, shrimp, kelp, and dozens of species of fish. In Michigan, aquaculture farmers raise crops such as trout, salmon, tilapia, bass, minnows, and more for use as food, bait, fee fishing, ornamentals, research, and stocking.
Aquaculture has grown tremendously on a global scale in recent decades and now meets more than half of the world’s seafood demand. Projections indicate this demand will continue to grow. Michigan has the potential to support a vibrant aquaculture industry, given the state’s abundant freshwater, affordable real estate, room for new economic growth opportunities, and existing expertise in fisheries and food processing.
Spring Valley Trout Farm is a mainstay of Michigan aquaculture. The farm raises rainbow trout and channel catfish in Dexter, MI, and is open to the public for fee fishing. Spring Valley staff will be joining Michigan Sea Grant Extension Educator Lauren Stigers for an aquaculture seminar and cooking demonstration in Ann Arbor on September 16, 2026. At the event, they’ll share a go-to family recipe that showcases Michigan-raised rainbow trout, grilled to perfection. Try it for yourself!
Jim’s “to die for” trout
Ingredients:
- 1 8-oz rainbow trout fillet
- 3 Tbsp butter
- 2 Tbsp honey mustard
- 1 tsp dill
- 1 tsp garlic powder
- Cooking oil spray
Instructions:
- Preheat grill to 350°F
- While the grill is heating up, melt the butter in a mixing bowl. Add in honey mustard, dill, and garlic powder. Mix well.
- Place foil on the grill with slits.
- Once the grill is hot, spray the foil with cooking spray. Place fish fillet with flesh side down. Thoroughly baste fillet with butter mixture. Cook for 4 minutes.
- Flip fillet and baste again. Cook for 4 more minutes.
- Once a fork slides into the fillet easily or the fillet temps rise above 145°F, the fish is done cooking. Plate the fish and enjoy!
Tip: If you decide to broil the fish, try topping the fillets with shredded parmesan cheese for their last minute in the oven.
Freshwater Feasts 