Our oak smoked trout ribbons are traditionally cured with sea salt and brown sugar. Gently oak smoked to enhance the unique flavour before being expertly ribbon sliced by hand.
HOW TO USE
- Delicious with a squeeze of lemon, crushed black pepper and a handful of capers.
- 2 x 100 g
- Ready to eat
- High in omega 3
- Keep refrigerated
FOOD FOR THOUGHT
- Sustainably farmed in cold, clear waters to ensure a product of the highest quality. Cold smoking is a process wherby a product is smoked for and extended period of time at a low temperature.
Fish Today, Fish Tomorrow. Always responsibly sourced. We're working with local and international organisations to meet our sustainable seafood commitments.
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