Fresh Whole Trout

These are the whole trout, cleaned inside (gutted & gilled) head and tail still on.

Fresh Trout Fillets

These are just how trout should be, slightly pink, firm and fresh as a daisy! Minimum weight 350g per fish, minimum pack weight 700g. Fish are vacuum packed.

Fresh Trout Steaks

Fantastic fresh trout steaks/cutlets. These deliciously fresh steaks still have the skin and contain bones.

Hot Smoked Trout

The Hot smoked Trout are what smoked trout are best known for – in fact these won the British Dish of the Year Award 2008. In this method we dry salt them for approximately 2 hours depending on their weight, rinse dry then roast and smoke them at the same time which gives a wonderfully mild smoked flavour.

The texture is still juicy and moist and the salt content is low hence we are only able to give a short shelf life whilst fresh. They do freeze exceptionally well, like all our products, and will keep in the freezer for 3 months without any change to taste and texture.


Hot Smoke Fillets: 2 Fillets per pack, (hot smoked, filleted, boned and skinned and vacuum packed)

Oak Smoked Cold Cure Trout

These are the cold cured trout, not dissimilar to smoked salmon. The texture is said to be more delicate than salmon and less oily – not surprising seeing as trout has a third less fat content compared to salmon!


Each 3–4lb trout is filleted then dry salted in pure vacuum dried salt to ensure any potentially harmful bacteria are killed off. This leaves a residual salty flavour, the fine balance of which is key to the process. After the fillets are removed from the salt, and the excess washed off, they are hung in the kiln until air-dried. They are then smoked over oak shavings for 12-15 hours, during which time the smoke and the heat have to be checked hourly to ensure that the smoking process is correct and the temperature inside the kiln is kept below 28c. The smoking stage is usually performed overnight for the coolest part of the day.

Once the fillets have been smoked they are left to hang in the kiln, untouched for 5-6 hours, to allow time for them to mature and enhance the flavour. The fillets are then carefully boned and trimmed ready for slicing. Most trout are thinly sliced, by hand, in full length slices, before vacuum packing. Perfect just as it is or with a touch of squeezed lemon and black pepper!

Smoked Trout Pate

This really is the piece de resistance! We blend fresh churned butter and yogurt with the cold cured trout adding fresh chopped parsley, horseradish, spices and squeezed lemon juice we then fold in flakes of the hot smoke trout so you can taste the chunks of fish in the pate.

Tt is 65% fish in this pate and 100% delicious - we love it!

Fish Cakes

If, like me, you often choose fish cakes for a starter or main in a restaurant then these are right up your street. They really are delicious, crunchy crispy breadcrumby on the outside and soft chunks of lightly smoked trout with fluffy Lincolnshire potatoes on the inside. They are wonderfully simple, just parsley, unsalted butter and a hint of spice and lemon.

You can cook these from fresh or frozen.

Smoked Eel

Our eel originates in Holland where there are sustainable quantities, unlike our river systems that are crying out for eels and no-one seems to know quite why.

We are lucky that we have a fantastic partnership with a company in our neighbouring village who smoke and cure them to an age old recipe in a smokery that is black as the ace of spaces! They supply the top London restaurants with their eels but don’t tend to supply individuals; that is where we come in. We take the eels out to all our markets and farm shops.