Description Our trout is smoked daily by traditional methods using only salt and hardwood chips. We use three different techniques – hot smoking, cold smoking and light smoking. Smoked whole with the skin left on for nine hours, this lightly smoked trout preserves the natural sweetness and freshness of the fish. The smoke is subtle and well judged, giving a pale colour and moist, delicate texture, with a clean, refined finish. Allergens: Fish
