Barbecued TroutBBQ Smoked Trout
BBQ smoked rainbow trout side – average weight 350g
A side of barbecued hot smoked trout
|of which sugars (g)||0.0|
|Omega 3 fatty acids (g)||0.9|
|GDA (Guideline daily amount for an average adult)|
Keep refrigerated at 0ºC to 4ºC.
Freeze on day of purchase and use within one month.
Defrost thoroughly before use.
Use within 24 hrs of thawing and do not exceed best before date.
This product is fully prepared and ready for you to enjoy.
Farmed in Ireland
Goatsbridge Trout Farm,
Thomastown, Co. Kilkenny
Tel: 056 7724140
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.