Description

Our trout is smoked daily by traditional methods using only salt and hardwood chips. We use three different techniques – hot smoking, cold smoking and light smoking.

The hot (or ‘dark’) smoked trout has a rich, intense flavour. The trout are skinned and filleted before the process begins giving them more exposure to the heat of the smoking and creating its deep orange colour.

All our smoking is done by hand, in small batches to ensure the highest quality.