Hot smoked, cold smoked – what’s the difference?

The combination of smoke and heat gives the hot smoked trout more of a cooked flavour. The hot smoked trout is supplied as fillets or as a whole fish, both vacuum packed.

Our cold smoked trout is similar in texture to smoked salmon – but tastes far less salty and has a much more delicate flavour. We dry salt the fish, smoke it, hand-slice and then vacuum pack it.

We smoke both over the same hardwood (a mixture of oak, ash and beech).