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.
Catch or Cultivation Method: Farmed
Preparation: Hot Smoked
Refrigerated Shelf Life From Despatch Date: 5 Days
Nutritional Information (per 100g)
Energy (Kcal): 112
Energy (KJ): 470
Fat : 3.8g
Saturated Fat: 0g
Rainbow Trout (FISH) (98%) (Salmo Gairdneri), Salt, Oak Smoke
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