Our trout are traditionally cured in salt and brown sugar, and gently oak smoked to enhance the unique flavour before being expertly ribbon sliced by hand.
HOW TO USE
- Remove it from the sealed pouch at least 30 minutes before serving
- Serve at room temperature fro optimum flavour
- Delicious with a squeeze of lemon, crushed balck pepper and a handful of capers
- 50 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 whereby 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.
- Product code:
100% would recommend this product to a friend