Why Trout from Himachal Pradesh Commands a High Price The Secrets Behind Its Taste
The conversation about Himachal Pradesh’s economy took an unexpected yet fascinating turn during a discussion about the region’s abundant natural resources. As the state braced for the arrival of Prime Minister Narendra Modi a few years ago, Chief Minister Jairam Thakur, the then Chief Secretary Ram Subhag Singh, and I, in my capacity as the Director General of Police, found ourselves engaged in a lively conversation. The topic shifted towards the state’s fisheries sector, a potential goldmine waiting to be tapped.
Despite being a staunch vegetarian, Thakur was keen to understand more about the local fish population, particularly the renowned trout, which is found in abundance in the Seraj and Outer Seraj constituencies. A moment of inquiry turned into an impromptu lesson in ichthyology—something that neither Thakur nor I had anticipated. While we discussed various fish species like rohu, katla, and mahseer, the focus soon shifted to trout, a prized delicacy in the state. Curiosity sparked, Thakur asked why trout from his region was so expensive. Initially, we offered a simple explanation. The flesh of the trout, we said, is firm and the taste is exquisite, making it a sought-after delicacy. However, Thakur, not one to accept half-hearted answers, asked, “But why are trout’s muscles firmer than those of other fish?”
It was at this moment that Ram Subhag Singh, with his sharp knowledge and seasoned expertise, leaned in and explained, “Trout swim against strong currents in icy, glacial waters. This constant struggle strengthens their muscles, making them firm and flavourful.” I added to the explanation, drawing a parallel with salmon, which also swim against the tide in frigid rivers before reaching the sea. The strain and resilience required in these cold, fast-moving waters imbue the fish with a distinctive strength, and for salmon, even a slight salty tinge. As the conversation unfolded, it became clear that the trout’s high price is not just due to its taste but also due to the environment in which it thrives. Unlike the fish found in still, calm waters, the trout’s battle against icy currents builds muscle mass and creates the firm texture that is highly coveted in the culinary world.
Thakur was visibly impressed by our explanation. With a chuckle, he remarked, “Thakur Sahib, yeh IAS aur IPS adhikari smart toh hote hain!” (Thakur Sahib, these IAS and IPS officers are really sharp!) His compliment was an unexpected but gratifying validation of the depth of knowledge we had shared. As the conversation concluded, Thakur added, “Mantri ji, chief secretary aur DGP hum bade imtihan ke baad lagate hain,” (Minister ji, we place our chief secretary and DGP after rigorous tests.) The exchange not only illuminated the hidden story behind the trout’s high price but also highlighted the importance of knowledge in governance. While our state’s fisheries sector holds enormous untapped potential, the trout’s firm and delectable nature serves as a perfect example of how nature’s challenges can create extraordinary value.
