BBQ smoked rainbow trout side – average weight 350g
There are two methods of making smoked fish, by cold smoking and by hot smoking.
Cold smoking means curing fish by smoking at an air temperature not higher than 33°C.
Hot smoking means curing fish by smoking at a temperature of 70-80°C at some stage in the process in order to cook the flesh.
Hot smoked fish products do not require further cooking before consumption.
These packs are perfect for freezing and therefore the best smoked salmon can be at your fingertips anytime.
The Story of Goatsbridge begins over 800 years ago back in 1180, when the Monks of Jerpoint Abbey near Thomastown, Co Kilkenny fished in the fast flowing waters of The Little Arrigle River in the heart of The Nore Valley.
In 1961 this river gave life to the creation of our first fish ponds; running through our lands it now forms the heart of one of Irelands best known trout farms.
In 1990 the second generation of our family continued to develop the farm and in 2010 a state of the art processing and packaging facility was added to the farm to further ensure the quality of the trout produced on the farm.