Listen to Sue Kinnear of BBC’s Wild About Wiltshire interview Jack about how we smoke our trout, the Christmas rush and life on the fish farm.
Smoking Trout
Hot smoked, cold smoked – what’s the difference?
Our hot smoked trout is smoked for around three hours at 82ºC Our cold smoked trout is smoked for around 13 hours at 25ºC The combination of smoke and heat gives the hot smoked trout more of a cooked flavour. The hot smoked trout is supplied as fillets or as a whole fish, both vacuum…