Cooked the traditional way over a fire of Mountain Ash after being left in a brine the night before, you won't found better Smoked Trout anywhere in Australia.
"We used to have a Dutchman that lived over the road who was a third generation eel smoker. He was probably the first person to commercially smoke trout in Australia back in the late 1970’s. He taught us how to build and use a woodfire smoker for the trout and salmon. It still works very well and we can do 200kg or 600 fish in around 5 hours. We use Mountain Ash as this wood burns very quickly and doesn’t leave any coals so it is great for smoking fish. "
- Mitch MacRae, Owner.
Available whole, as fillets, or flakes.