Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked ocean trout provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.
Using Tasmanian ocean trout, this hot smoked product has a strong colour and aroma - a great alternative to the classic hot smoked salmon.
After being dry cured for 24 hours in a hand mixed salt and sugar mix, the ocean trout is cold smoked for 24 hours. The ocean trout is then tossed in freshly cracked pepper, before being hot smoked over a naked fire for 40 minutes.
This double smoking process helps to intensify the smokey flavour of the ocean trout and is unique to Woodbridge Smokehouse.