sustainable trout

At Mere Trout, we are deeply committed to sustainability and environmental stewardship. Our approach to trout farming is guided by a profound respect for nature and a dedication to preserving the delicate balance of our local ecosystem. Here’s how we’re making a difference:

Water Quality and Testing

The lifeblood of our trout farm is the pristine water from the Ashfield Water and Shreen Water chalk streams. These streams provide the cold, clear water that rainbow trout thrive in. To ensure the highest water quality, we work closely with the Environment Agency, which conducts monthly tests. These tests measure suspended solids, nitrogen, oxygen levels, and clarity, ensuring that the water entering and leaving our farm maintains its natural purity.

Solar Energy Initiative

Understanding the importance of reducing our carbon footprint, we’ve invested in a 50kv solar panel scheme. This initiative produces 90% of our daytime electricity during the summer months, significantly reducing our reliance on non-renewable energy sources. By harnessing the power of the sun, we’re able to operate more sustainably and contribute to a greener future.

Responsible Feed Practices

A critical aspect of our sustainability efforts is our approach to feeding our trout. We’ve made significant strides in reducing the fish-in-fish-out (FIFO) ratio of the feed we use. This ratio measures the amount of wild fish needed to produce the amount of farmed trout, and we’ve worked diligently to lower it. By incorporating more vegetable proteins and exploring innovative feed options like marine algae-derived oil and Black Soldier Fly (BSF) larvae, we’re moving towards a more sustainable aquaculture model. These efforts not only reduce our environmental impact but also ensure the health and quality of our trout.

Commitment to the Community and Environment

Our dedication to sustainability extends beyond our farm. We actively participate in trials and research aimed at improving aquaculture practices and reducing the industry’s environmental footprint. By focusing on sustainable growth, water conservation, and renewable energy, we aim to set a standard for responsible trout farming.

At Mere Trout, we believe that our commitment to sustainability is not just about doing what’s best for our business but what’s right for the planet. We’re proud to offer products that are not only of the highest quality but also produced in harmony with the environment.

Our integrated approach allows us to control the entire process on the farm, from the hatchery to the smokery. We significantly reduce the food miles associated with our products. This contributes to a lower carbon footprint and ensures that our trout are as fresh as possible when they reach your table. Our approach embodies our commitment to sustainability and quality, providing you with a product that is not only delicious but also responsibly produced.


We take immense pride in the quality and consistency of our smoked trout products. Our smoking process is a testament to our dedication to excellence, from the hatchery to the final product that graces your table.

Our Smoking Process

We begin with trout that have been nurtured in the pure, cold waters of the Ashfield Water and Shreen Water chalk streams, ensuring they develop the clean, fresh taste that Mere Trout is known for. Once they reach the perfect size, we employ our own trusted recipe and methods to smoke the trout right here on the farm.

Hot Smoking

For our hot smoked trout, we start with a dry salting technique, followed by a careful cure in our smokery at temperatures of 82°C for three hours. We use locally sourced hardwoods such as oak, ash, and beech to impart a light, delicate smokiness that complements, rather than overpowers, the natural flavors of the trout. The result is a succulent product that requires no further cooking and can be enjoyed straight from the vacuum-sealed packaging.

Cold Smoking

Our cold smoked trout undergoes a similar meticulous process. After gutting and salting, we smoke the trout at a gentle 25°C for 13 hours. This longer, cooler smoking process allows the trout to absorb the subtle nuances of the smoke, resulting in a product that is rich in flavor yet not overly salted. We hand-slice and vacuum-pack the cold smoked trout to preserve its quality and extend its freshness.

Quality Control

By controlling the entire process from the hatchery onwards, we ensure that every step meets our high standards. We smoke our trout in small batches to maintain quality and consistency. Our customers can trust that each piece of smoked trout from Mere Trout has been given the utmost care to bring out the best in flavor and texture.

Taste the Difference

When you choose Mere Trout, you’re not just buying smoked trout; you’re experiencing the culmination of a carefully controlled process designed to deliver the finest product possible. We invite you to taste the difference that comes from a trout smoked with passion and precision on the farm where it was raised.

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