Smoked TroutGin Infused 100 gm pack
Drumshanbo Gunpowder Infused Smoked Rainbow Trout
We have teamed up with Drumshanbo Gunpowder Irish Gin to create this delicious pairing of premium Irish products.
The exotic botanical flavours of Drumshanbo Gunpowder Irish Gin compliment the earthy flavours of the trout perfectly..Enjoy!
|Typical Values||Per 100g|
|of which saturates||0.95g|
|of which sugars||0.3g|
Keep refrigerated at 0*C to 4*C until ready to use.
Refrigerate after opening and use within two days of opening.
This product may have been frozen and defrosted under controlled conditions.
Suitable for home freezing. Freeze on day of purchase.
Use with one month. Defrost thoroughly before use.
Use within 24 hours of thawing.
Do not freeze.
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.