for the taste
It is unbelievably easy to cook trout. Our fillets and portion fillets are like steaks – they are a good chunky size, firm, easy to handle, and guaranteed to have no bones. You can pan fry them in seconds and have a feast.
Because our Steelhead Trout are grown in the ocean, there is no possibility of the muddy taste that river trout are often accused of. We harvest straight from the sea, filleted and delivered straight to your plate, fresh, clean and delicious.
The smoke is created by experience, skill and sheer instinct. We fillet, cure, smoke and age all by hand, using the traditional methods, over old oak whisky barrels from our favourite West Coast distilleries! Their flavours are the best in the world. And all under the watchful eye of Ruari, our third-generation smoker.