smoked or hot smoked?
Before embarking on this trout adventure
we were barely aware of hot smoked trout but we now love it as much
as the traditional smoked trout.
smoked is cooked at the same time as being smoked, as opposed to traditional
smoked trout which is cured and smoked but not cooked.
If smoking large trout (approximately
2kg or 4lbs) the trout is filleted prior to being cured and smoked.
Large trout are used in both traditional and hot smoking.
If smoking smaller trout (approximately
650g or 1-2lb) the entire fish is cured and smoked. Smaller trout are
only used in hot smoking.
of our trout come from our fresh water fish farm in the Moffat Water
Whether smoking or hot smoking the trout
is first dry cured in salt and sugar. Fresh herbs can be added for extra
flavour - we are experimenting with black pepper and coriander.
Once cured the trout is smoked overnight
above smoldering oak chips from local woodland.
smoking large fish the filleted sides are laid flat on shelves within
the kiln. When smoking smaller fish the fish are hung in racks above
the oak chips.
to prepare and enjoy
our smoked trout varieties are delicious on their
own or combined with other flavours, including the favourites of poached
eggs, capers, horseradish - the list goes on. For more ideas and inspiration
on preparing and enjoying trout don't miss Shara's
52 Trout Recipes in 52 Weeks Trout Blog.
favourite? We are still trying to decide...
to our online shop to place your order