A Fresh Approach to Sustainable Family Farming at Mt. Lassen Trout Farm

There was a time when Katie Harris might have been embarrassed that she was doing the same jobs she did as a kid, cleaning offices, filing papers and “feeding the animals,” rather than putting her master degree in education to work but, the truth was, she was right on track to having the career she was made for.

A father-daughter team

After staying at home while her girls were young, she was happy to be following in her dad’s footsteps at Mt. Lassen Trout Farm, headquartered in Manton, CA. In existence since 1949, the farm is what’s known as a nonconsumptive aquafarm, raising rainbow trout and steelhead in spring-fed raceways. Nonconsumptive farming is sustainable farming, meaning there is no reduction in the water supply and no resources are compromised for future generations.

Phil Mackey has been overseeing the Mt. Lassen Trout Farm, Inc. for more than 50 years. Katie has now been President and General Manager for four years. This father/daughter dream team proudly raises the fresh, beautiful rainbow trout and steelhead that adorn many a dinner plate at some of California’s finest restaurants.

Watching people discover how delicious fresh seafood can be is just one of the goals of Mt. Lassen Trout Farm. Three quarters of their industry involves raising stock fish for recreational fishing in lakes throughout the state. Truckloads of live fish are delivered regularly to urban areas, with one location within three miles of Disneyland. According to Katie, “The vigorous rainbow trout and steelhead raised in our area’s rich, lava-soil-filtered spring water is providing wholesome recreation for families that lasts much longer than the quick thrills of an amusement park.”

After the initial COVID lockdowns, recreational fishing was one of the first activities to open back up. One man told Katie how thankful he was for the fishing opportunity, saying he picked up a fishing pole that had sat in a corner for 20 years and took his grandson fishing. He said the experience created a new bond between the two; one that they can strengthen over time.

Anglers far and wide have long loved the wild look and delicious taste of the fish that come out of Mt. Lassen Trout Farm; and last year the farm gained wider fame, with a beautiful new mural on Antelope Boulevard in Red Bluff. Carl Avery of Tehama Creatives painted a stunning mountain scene, complete with a steelhead and refreshing spring water on the old A and R Custom Butchering building, and, soon after, Katie and family opened Mt. Lassen Seafood Processors.

Carl Avery of Tehama Creatives stands with the mural he painted on Antelope Boulevard in Red Bluff.

A new venture – fresh seafood for local customers

With their own processing plant in place, the business is following through on Katie’s plan to make it possible for locals to enjoy a wide variety of fresh, quality seafood weekly. After sending countless trucks down to the Bay Area to deliver fish, only to return empty, Katie decided that a better plan would be to fill those trucks back up with customer-ordered seafood straight from San Francisco’s piers.

A lot more locals are experimenting with fish since the processing plant opened. The Green Barn Whiskey Kitchen has had great success with Mt. Lassen’s fresh seafood on their menu. Katie, who has a bit of a reputation for bringing seafood to many get-togethers, has converted adults and children who were hesitant to eat fish. For anyone who has hesitated about eating fish, Katie says, “Fish are not supposed to smell.” Fresh fish, like those from Mt. Lassen, have no smell at all. Now she is accustomed to hearing her friends and their kids comment that the Mt. Lassen fish, and other locally sourced seafood, are the best tasting fish they have ever had.

It might not be a stretch to say that the best tasting fish are those raised up in our mountains. The fish are well protected from predators during their 13 month to 3 year maturation span. Mt. Lassen Trout Farm also has been experimenting with UC Davis with electro stunning, a European technology that is the least stressful harvesting method, and they are one of only two facilities in the US to employ this method.

While crew member Wayne runs a tight ship at the Red Bluff processing plant, you will find Katie and family most often at the Manton headquarters or at the reservoirs. Katie’s husband Andrew runs another local business, Confluence Outfitters, that allows plenty of outdoor opportunities for him as well.

Their daughters Mackenzie, 14, and Madison,12, get their chance to do some of those tasks that Katie did as a teenager — cleaning offices, filing papers and feeding fish. Katie laughed, “They don’t have to like it at their age, I didn’t like it when I was a teenager either. I just want them to learn to work hard, contribute to their communities and be fortunate enough to find jobs that they love as well.”

Want to try your hand at making “trout cakes” (like crab cakes) from some of Mt. Lassen’s ground steelhead? Katie would love to hear about the recipes that your family comes up with. Post them on your Instagram and tag @mtlassenfood. If you want to try a new seafood variety, visit their website and order by Wednesday for a Thursday or Friday pickup.