Description

Discover the full spectrum of our smokehouse craft with this carefully curated trio of hand-smoked trout fillets. Each variety is produced daily at Bibury Trout Farm using traditional methods, just salt and hardwood chips, with a different smoking technique that brings out a distinct character in the fish.

The Lightly Smoked fillet is smoked whole with the skin on for nine hours, preserving the natural sweetness and freshness of the trout. The smoke is subtle and refined, giving a pale colour, moist texture, and a clean, delicate finish.

The Hot Dark Smoked fillet is filleted before smoking and exposed to greater heat, producing a deep orange colour and a rich, full flavour. The flesh flakes cleanly with a warm, rounded smokiness and satisfying savoury depth.

The Cold Smoked fillet is dry cured and slowly cold smoked for up to 24 hours, resulting in soft, silky slices with an elegant smokiness and clean sweetness, a beautiful alternative to smoked salmon, and wonderful on toast with scrambled eggs.

Together, the three make a wonderful gift or a brilliant way to experience the breadth of skill and tradition behind everything we do at Bibury.

Allergens: Fish