Description
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 on the farm – hence the name ‘hot smoked’.
Once they have finished being smoked, the fish are vacuum packaged whole.
Louise Sims (verified owner) –
Bought these as a Christmas delicacy and they went down a treat. Everyone commented on them. Delicious served with lemon wedges, and rye bread. Whole smoked trout are very hard to source so I was delighted to come across Mere Trout Farm and will definitely buy again! (They are easy to prepare but leave yourself a bit of time so you don’t have to rush).
(0) (0) Watch Unwatch