Fish are filleted, cured with salt & sugar, dried & then smoked for a minimum of 16 hours before being sliced & vacuum packed. For on-site sale we only process trout that have been caught at Church Paddock. We use a blend of woodchip for our cold smoking process which is mostly oak.
On-site we usually have for sale.....
hot & cold smoked trout
smoked trout pate & mousse
smoked garlic, salt & cheese are often available
A smoking service is available at £8 per fish. (Please allow 2 -3 weeks for processing)