We begin this process with a large 4-5lb trout, which would be around 2 years old. The fish are fasted for 24 hours to ensure the best quality flesh, and once dispatched, gutted and filleted they are salted before being smoked. The term ‘Cold Smoked’ is as such because the fish are smoked without the use of any heat; thirteen hours at twenty-five degrees centigrade.
Once smoked, the bones are removed from the fish and it is skilfully sliced. The slices are laid out and vacuum packed straight away.
We suggest a serving of two ounces per portion, so an eight ounce pack would serve four.