Smoked Trout Fillet
  • Smoked Trout Fillet
  • Smoked Trout Fillet
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  • More views of Smoked Trout Fillet

Smoked Trout Fillet

£7.502021-11-28outofstock
Weight 160 - 210g
Serves 1

This item is currently out of stock.

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Description

Scottish Trout hot smoked over oak chippings from old Whisky barrels. 

Pack of two (160-210g).

Fish is cleaned, gutted and filleted before smoking ,the length of smoking, the wood used and the temperature of the smoke determine the taste of the finished product.

In the traditional method of smoking the prepared fish are brined in salt, sugar and water, dried and hung in special smokehouses over slowly burning wood fires for several hours. The smoke infuses the fish, adding flavour and colour whilst gently drying the fish and killing off bacteria. Many traditional smokehouses have developed their own unique recipes and methods, producing high quality that is sought after in the restaurant kitchen. Traditionally smoking fish is more art than science.

Mechanical smokehouses or kilns use smoke that is condensed into a solid or liquid form. This reduces the time required to smoke the fish and allows large scale production.

There are two main techniques of smoking - cold smoking, where the temperature remains between 25-30ºC (or 80-90ºF) and hot smoking at 50-120ºC (or 120-250ºF). Cold smoking is a slow process that can last several days. It adds flavour and colour, but does not cook the fish. Hot smoking smokes and cooks the fish. It takes several hours and great care has to be taken not to overcook the fish.

Most kinds of fish can be used for smoking, but rich to moderately oily fish are considered best.

Scientific Name:
Provenance:Dunbar
Catch or Cultivation Method: Farmed
Preparation: Hot Smoked
Refrigerated Shelf Life From Despatch Date: 5 Days

 

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Nutrition guide

Nutritional Information (per 100g)

Energy (Kcal): 112
Energy (KJ): 470
Fat : 3.8g
Saturated Fat: 0g
Carbohydrates: 0g
Sugars: 0g
Protein: 19.4g
Salt: 0.14g

Ingredients

Rainbow Trout (FISH) (98%) (Salmo Gairdneri), Salt, Oak Smoke

Allergens

Fish.

Allergen Information

Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.

Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.

We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.

If you have any product queries please feel free to contact our Customers Services team who will be happy to help.

This information may not be reproduced in any way without the prior consent of Campbells Prime Meat Ltd

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Packaging

Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.

Campbells Prime meat ice gel pack delivery

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Smoked Trout Fillet
£7.502021-11-28outofstock

Michelin star quality

The most important factors in cooking for me are great produce, a good technique and perfect harmony. Great quality produce means you can create great quality meals.

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Scotland’s livestock farmers are passionate about looking after our iconic countryside and play a vital role in sustaining an industry which supports around 50,000 jobs – many in Scotland’s fragile rural communities.

Family owned since 1910

The Campbells story started over 100 years ago when a young Thomas Campbell took up his craft as a butcher in 1910. Over a century later, and his legacy still lives on in the Campbells name.