Hot Smoked Trout

Our hot smoked trout is rich, buttery, and moist, with a flaky texture that melts in your mouth and a delicate, balanced smoky flavor that enhances the natural sweetness of the fish without being greasy. The high-heat smoking process cooks the trout, giving its flesh a deep orange color and a firmer, more substantial texture compared to cold-smoked fish.

The quality of the trout produced at ChalkStream is directly related to the quality of the water and the high flow rates of the farms. Similar to terroir in wine, it is the pure chalk stream water that gives the fish a unique clean taste.

Slow grown over two years in fast flowing chalk stream water, the trout are raised in conditions as close to the wild trout of the Test and Itchen as it is possible to create, to produce an exceptionally lean well defined trout low in fat.

ChalkStream trout are grown to high standards of welfare, food safety and environmental and ecological care.