Wes Eason and his brother, Ben, are carrying on the nearly 70-year tradition of rainbow trout farming in North Carolina. Their company, Sunburst Trout Farms, was founded by their grandfather, Dick Jennings, and then run by their father, Steve Eason. Wes is director of sales, Ben is CFO and both serve as the faces of the business. The company produces more than a dozen trout products, included fresh and smoked filets, caviar and jerky.
SeafoodSource: What are the key principles or business strategies set down by your grandfather that have carried over successfully into the third generation of the business?
Wes Eason: Our founder, Dick Jennings, still comes out as much as he can. He turns 92 in August and makes it out [to the farm] at least twice a month, more if he could. But don’t worry, he calls at least three times a day to keep us on our toes. One of the biggest lessons he imparts is if you do things right, it will build you up slowly, but if you mess up, you fall fast.
SeafoodSource: As the third-generation owners, how are you making your mark on Sunburst Trout Farms?
Eason: My brother, Ben, and I fully assumed running the farm in 2014. We had been making strides before that to move to better marketing, but since then we have really been able to take our company’s name and reputation and make it our own. We are bringing the farm into the 21st century with improved technology on the back end. Our processing is still mostly done by hand, but we are better able to sell and promote ourselves, as well as our customers, using the internet and social media.
SeafoodSource: As a family-run business, how to do you achieve balance between your work life and family life?
Eason: We are very fortunate that everyone has a different skill that they bring into the business. I love sales, my brother understands the fish and financials, my sister (Katie) and her husband (Clay) run our thriving market on Main Street in Waynesville, and my sister-in-law (Anna) takes care of the behind-the-scenes marketing and HR. Since everyone has a different skill we don’t worry about stepping on toes, and if there is a disagreement we talk it out and move on. Family bonds are too precious.
SeafoodSource: During your tenure, what has been your biggest business challenge thus far? What has been your biggest achievement?
Eason: Our biggest challenge always has been and always will be weather. Right now, we also have the added challenge of keeping up with demand. That is what we can also say is our biggest achievement; we have been able to sustain our quality and grow. This year it is looking like we will have doubled our sales since 2012.
SeafoodSource: What major issues are facing your industry and what solutions do you offer for these issues?
Eason: Probably the biggest issue facing our industry is debunking the myths of farmed fish. Just like cattle, produce, any farmed or even wild-caught product, you need to know where your food comes from. Who grew it? What are their practices? Unfortunately, a few folks not doing it the best way can make it hard for the rest of us who are.
SeafoodSource: Given the opportunity to address a room filled with your peers, what one nugget of wisdom would you like to share with them as your closing comment?
Eason: This has worked for us for almost 70 years—consistency, quality and don’t take short cuts. It’s even our mission statement. Family Grown. Sustainable. Quality.
