A traditional smoking kiln begins with a smouldering blend of hardwoods that creates a thick smokey atmosphere inside the kilns. The smoking of trout is a long process to ensure the fish has the correct texture and flavour.
The fish is first of all cured in traditional rock salt for 2 days and then rinsed in freshwater before being put on a traditional smoker where it is smoked for 2 hours, allowing the fish’s natural oils to be drawn out.
After this, the smoking time varies depending on the weight and size of the fish, with bigger pieces such as loins taking longer. By selecting traditional smoking methods, our smoked fish delivers a unique and delicious flavour complemented by a succulent texture.
The smoky aroma of traditional smoking also offers a delightful and distinctive garnish for any dish.
What Does Smoked Trout Taste Like?
Our smoked trout is one of our signature products, offering a traditional smoked flavour at an affordable price.
It is particularly popular with those sensitive to strong fish flavours and those who like their food cooked gently without over-salting. It’s also great in sandwiches or warmed gently in the bag in its juices.
Responsibly-Sourced Trout
Our Smoked Trout is made with sustainably sourced trout and wood-smoked over alder wood chips.
