• Natural • Local
COLD smoked rainbow trout |
HOT smoked rainbow trout
or cold smoked?
Before embarking on our rainbow trout
adventure we were barely aware of the difference between the hot and
cold fish smoking techniques.
Whether hot or cold smoking the rainbow
trout is first cured by imersion in salt (either dried or as a brine)
and is then 'smoked' by being placed in an enclosed space with smouldering
wood chips (in our case native oaks) releasing their smokey fragrance.
In the case of cold smoking the enclosed
space is kept cold or at room temperature while when hot smoking additional
heat is applied effectively
cooking the rainbow trout meat. This results in a drier flakier
texture in comparison to to the smooth and indulgent oil-rich texture
of the cold smoked.
are delicious on their own, on biscuits, on brown bread or combined
with other flavours, including the favourites of scrambled (cold smoked)
or poached (hot smoked) eggs.
favourite? We are still trying to decide...
Water Foods | Selcoth Farm | Moffat | Dumfriesshire | DG10 9LG
- 01683 220509 - 07968 030043
Moffat Water Foods Ltd is a company registered in England No. 0708330
Registered Office: 4 Quay Walls Berwick Upon Tweed TD15 1HD