Loading Hot Smoked Trout

Hot smoked, cold smoked – what’s the difference?

Hot smoked Trout

Our hot smoked trout is smoked for around three hours at 82ºC

Cold Smoked Trout

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 packed.

Our cold smoked trout is similar in texture to smoked salmon – but tastes far less salty and has a much more delicate flavour. We dry salt the fish, smoke it, hand-slice and then vacuum pack it.

We smoke both over the same hardwood (a mixture of oak, ash and beech).

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