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Heather Honey Cured Hot Smoked Trout
£59.99
Ullapool Smokehouses finest Heather Honey cured hot Smoked Scottish Trout. Please select from options below of weight and size.
Customer Reviews
5.0 Based on 11 Reviews
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PR
07/26/2023
Peter R.
United KingdomFavourite Smoked Fish
Have been eating Heather Honey Cured Hot Smoked Trout for several years now. It is without doubt my favourite smoked fish & hope to be eating it for a lot more years to come. If you don’t like this then there is no hope. Try it.
IF
07/24/2023
Ian F.
United KingdomGreat Service
I have made purchases of the hot smoked trout and salmon at both the shop and online over many years and had great service. The product is wonderful and has been enjoyed by many of my friends.
VB
07/19/2023
Valerie B.
United KingdomUllapool Smokehouse
My whole family agree that it's the best smoked salmon we have ever tasted! The Smokehouse staff are so helpful & lovely too.
AP
06/14/2023
Andrew P.
United KingdomBest Smoked Trout Ever!
I have tried both the trout and salmon from Ullapool and will never buy elsewhere. These products are simply the best.
MS
06/05/2023
Mike S.
United KingdomQuality product
All good stuff as usual and timely delivered. Much appreciated
ABOUT ULLAPOOL SMOKEHOUSE
WHY ULLAPOOL SMOKEHOUSE
Ullapool Smokehouse is a small, traditional smoking business, based in the fishing village of Ullapool, in the far North West of the Scottish Highlands. Our aim is to produce the very best quality, traditionally smoked, salmon.
We use our knowledge and enthusiasm to produce smoked fish that tastes like the artisan product it should, rather than the commodity that it has become. Together we do all the work - from smoking to slicing, packing, selling and dispatching. We specialise in mail-order but also sell to a select number of quality hotels, restaurants and Fish buyers.
SMOKED FOR 12 HOURS
Before smoking, the fish is often cured with a mixture of salt and sometimes sugar or other seasonings. The curing process helps to draw out moisture from the fish, which aids in preservation.
The fish was traditionally smoked to preserve.
The process involves exposing the fish to smoke, which helps to dry and dehydrate it, making it less susceptible to spoilage.
However nowadays its more for the distinct rich flavour.
About The fish
The farmed fish that we use is all Scottish and is local as you can get coming from Wester Ross Salmon.
Wester Ross salmon are renown for the quality of the salmon they produce and have won countless awards worldwide, they are the best independent fish farmers in Scotland and still feed their fish by hand which causes the fish to swim harder, resulting in a fitter and less fatty, tastier fish.
The stages of from birth to processing at Wester Ross Salmon
OVA TO ALEVIN TO FRY
FRY TO PARR
GROWTH IN SEA WATER
CAREFUL HARVEST
PROCESSING
WHAT MAKES IT TRADITIONAL?
The farmed fish that we use is all Scottish and is local as you can get coming from Wester Ross Salmon.
Wester Ross salmon are renown for the quality of the salmon they produce and have won countless awards worldwide, they are the best independent fish farmers in Scotland and still feed their fish by hand which causes the fish to swim harder, resulting in a fitter and less fatty, tastier fish.
The stages of from birth to processing at Wester Ross Salmon
OVA TO ALEVIN TO FRY
FRY TO PARR
GROWTH IN SEA WATER
CAREFUL HARVEST
PROCESSING