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. Filleted before smoking, this hot smoked trout is exposed to greater heat, producing a deep orange colour and a rich, full flavour. The flesh is firm yet succulent, flaking cleanly with warm, rounded smokiness and savoury depth, finishing balanced and satisfying (No Skin) All our smoking is done by hand, in small batches to ensure the highest quality. Allergens: Fish
