We got a wonderful review from Chris Rundle in the Western Morning News. Thank you Chris!
The history of smoking fish goes back a very long time. As food storage technology improved smoking fish moved from being a necessity to a luxury, but the basic principles are still the same.
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.
What’s the difference between hot smoked and cold smoked trout?