Sliced Cold Smoked Rainbow Trout

 

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.