Pair of Whole Traditionally Smoked Trout, naturally smoked the traditional way in 100 year old brick smokehouses in Grimsby and sourced locally from farms in the Lincolnshire Wolds chalk streams.
Whole fish headed and ready to eat.
Weight 750 grams.
Once open use within 6 days.
Slit the fish from the belly opening to the tail and then the skin should peel off easily.
Carefully lift off the cooked flesh from the bone. It is possible that a few bones from around the belly area might come away with the flesh so check for these. Trout is the most delicately flavoured smoked fish and is best with fresh not overly seasoned vegetables or just a salad.