Innovation In Sustainable Seafood
PARC Aspen’s Partnership With Local Hybrid Bass Vendor, Colorado Catch
Nestled in the southern foothills of the Rocky Mountains, just a short drive from the New Mexican border lies a one-of-a-kind fish farm that is changing the game for sustainable seafood in Colorado, and throughout the country Spearheaded by Tyler Faucette and his wife Rochelle, Colorado Catch is a hybrid striped bass farm that is dedicated to providing fresh, delicious fish while also minimizing the environmental impact of traditional fishing practices.
Colorado Catch began two generations ago as a small grain farm and has since morphed into a state-of-the-art facility that uses advanced technology to create the perfect environment for hybrid striped bass to thrive. The fish are raised in recirculating aquaculture systems, which allow for the efficient use of water and minimize the risk of pollution. The farm also uses a sophisticated, geothermal filtration system to keep the artesian waters clean and healthy for the fish.
So how did small grain farmers turn a debunked fish farm into a lucrative business that now produces over five hundred thousand pounds of hybrid bass per year? Once you know and understand the history of the hybrid bass and the tenacity of the Colorado Catch family, it will be clear why the two are intertwined and how we came to partner with this crew for some of our most popular menu items at PARC Aspen.
What Is Hybrid Bass?
Hybrid bass, also known as wiper or sunshine bass, is a popular sportfish that has gained a following among anglers in recent years. This unique species is a crossbreed of striped bass and white bass and is known for its hard-fighting nature and delicious taste.
Hybrid bass was first created in the 1960s by biologists who were trying to improve the sportfishing opportunities in certain areas. They crossed a male striped bass with a female white bass to create a hybrid that possessed the best qualities of both species.
The resulting hybrid had the strength and aggression of the striped bass, combined with the adaptability and fast growth rate of the white bass. The hybrid was also sterile, which meant that it could not reproduce with either parent species or with other hybrids, ensuring that the population remained stable. This is why fish farmers like those at Colorado Catch find that this hybrid fish made a sustainable and delectable option for their farm.
What Makes Hybrid Bass Farming So Sustainable?
Hybrid bass farming is a sustainable method of aquaculture. As previously stated, this technique combines the breeding of two species of bass, the white bass and the striped bass, to produce a hybrid offspring that has desirable traits for commercial production. Here are some of the reasons why hybrid bass farming is considered sustainable:
Improved growth and survival rates: The hybrid bass has a faster growth rate and better survival rate than its parent species. This means that it can be grown to market size in a shorter amount of time, reducing the need for feed and other resources.
Reduced environmental impact: Hybrid bass farming can be done in closed systems such as recirculating aquaculture systems (RAS), which require less water and produce less waste than traditional open-pen aquaculture. This reduces the risk of pollution and disease transmission to wild fish populations.
Efficient use of resources: Hybrid bass farming can be done in land-based facilities, which means that it does not require the use of ocean or freshwater bodies. Additionally, the hybrid bass can be fed with plant-based feed, reducing the pressure on wild fish populations for fish meal and fish oil.
Higher quality product: Hybrid bass has a mild, sweet flavor and firm texture, which is highly valued in the seafood market. This can lead to higher prices for the farmer and increased demand from consumers.
How Else Is Colorado Catch Providing Sustainable Fish Farming?
Tyler and his team are committed to producing and growing the fish in a responsible and sustainable way. They use feeds that are free from antibiotics, and they prioritize the well-being of the fish above all else. By raising fish in a controlled environment, they are able to provide a consistent supply of high-quality fish without the risk of overfishing or depleting natural fish populations.
In addition, Colorado Catch also uses recycled materials from the dairy industry to make the tanks where the fish are grown. And with over 50 harvest tanks and 21 nursing tanks on their 2-acre plot, this is about as sustainable as it gets. The water where the fish are grown is also recycled. The nutrients produced by the fish make excellent fertilizer for their crops which minimizes the commercial fertilizer they purchase for their farm
As demand for sustainable seafood continues to grow, farms like Colorado Catch are leading the way in responsible fishing practices. By prioritizing the well-being of the fish and the environment, they are creating a better future for both people and the planet.
What Is The Flavor Profile Of a Hybrid Bass?
Hybrid bass is considered a delicious and healthy fish, with firm white flesh and a mild flavor. It can be prepared in a variety of ways including grilling, baking, and frying. Due to its popularity, many restaurants and seafood markets now offer hybrid bass on their menus, and PARC Aspen is no exception.
PARC Aspen’s Bass Dishes
On our seasonal winter menu, we currently feature two strikingly different yet mutually delicious bass-forward dishes.
Our Colorado Striped Bass Crudo is the perfect starter for any palate. Served with a refreshing twist of Asian pear and a tangy hint of hibiscus, the dish offers a delightful blend of flavors that draw attention to the freshness of the fish. The pan-roasted chicory adds a subtle depth to the dish, while the elderflower ties it all together, creating a perfect harmony of taste.
On the other side of the cooking spectrum, the Colorado Striped Bass features a perfectly cooked Striped Bass, paired with a delectable leek fondue that is both creamy and savory. The dish is served on a bed of tender cauliflower couscous that adds a subtle nutty flavor and a touch of earthiness. To top it off, the dish is garnished with pickled golden raisins that offer a tangy sweetness, and sautéed spinach that adds a pop of color and texture.
In truth, you can’t go wrong with either order - but we do recommend you try them both.
While our ever-impressive Executive Chef Mark Connell is capable of making any dish taste amazing, he is, of course, a reflection of the ingredients he uses, and it is clear by both of these dishes that his culinary prowess is elevated by the quality of the bass produced by Colorado Catch.
Book a table with us for dining service Wednesday - Sunday from 5:00 to 10:00 PM to savor the flavors of these fin-tastic dishes and show your appreciation for our incredible conscious and game-changing fish vendor, Colorado Catch.
