Traditional Smoked Trout Fillet (Oncorhynchus mykiss) approx 180 - 200g Twinpack

Our Traditional Oak Smoked Trout Fillets are prepared carefully to remove bones and then brined in Kosher grade Salt to draw the moisture out before being slowly smoked in our old brick kilns. They normally get a 24 to 36 hour smoke before being removed and chilled.

The Trout is of such a high standard that it can be enjoyed in the same way our smoked salmon is or it can be gently cooked by grilling or poaching. Cold smoked Trout fillets are a little too small for us to slice but with a sharp knife and a little practice you can slice it to perfection.  

From Belleau Bridge Trout Farm - Lincolnshire

Twinpack Vacuum Packed for extended shelf life.

This product is ready to cook or enjoy straight from the pack 

Catch Area FAO Area 27 (UK) Farmed .

Approx serving size 180 g 

Use within 3 days of opening. 

Please beware this product may contain bones 

Allergens Include Fish