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. 

 

Click here for smoked trout recipes.

Smoked Trout

Mountain Ash Smoked Trout
Mountain Ash Smoked Trout

IMG_0908_Fotor2.jpg
IMG_0908_Fotor2.jpg

Mountain Ash Smoked Trout
Mountain Ash Smoked Trout

Mountain Ash Smoked Trout
Mountain Ash Smoked Trout

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