Fish are filleted, cured with salt & sugar, dried & then smoked for a minimum of 16 hours before being sliced & vacuum packed. We use a blend of woodchip (mainly oak) for our cold smoking.
On-site we usually have for sale.....
hot & cold smoked trout
smoked trout pate & spreads
vistong (smoked, marinated & dried trout trimmings),
Our Christmas 2023 produce will be available throughout December, please see below
A smoking service is available at £10 per fish. (Please allow 2 -3 weeks for processing). There will be no service through December to allow us to process Christmas orders.
