Cold Smoked Salmon Trout

North Carolina’s revival of a centuries old Scottish tradition

The name salmon trout originated in Europe. While searching southern Europe for traditional European smoking techniques, Dick (who speaks fluent French) befriended three French trout farmers. The encounter proved to be a valuable learning experience.
As larger and larger trout were grown through ever improving technology, the opportunity to smoke trout in the same manner as ocean going salmon became a reality. The result is a milder taste than salmon, to which we have added delicate nuances with our unique combination of spices and our native, mild red oak smoke.

$10.50/each (4 oz. packet, ready sliced)