Note: Promotions in store and online may vary
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