Smoked Trout

Hot-smoked trout is ready to eat with flaky, moist flesh and gentle smoke. Flake into salads, serve with horseradish cream, or enjoy on toast. No further cooking required. Allow one medium whole fish per person, or one large fish for two.

From Australian aquaculture. Sold per kg.

Keep refrigerated at 0–4°C; cook within 1–2 days for peak freshness. Add to cart for delivery or in-store pickup at Tasman Star Seafoods.