Hot Smoked Rainbow Trout Fillet (113 g min)
We use the ‘portion size’ homegrown trout that usually weigh in at 12 ounces. Once gutted and salted the fish are smoked at eighty-two degrees for three hours – hence the name ‘hot smoked’.
Once they have finished being smoked, the trout are carefully filleted and de-boned before being vacuum packed.
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