FeaturedGin Infused Cold Smoked Rainbow Trout
Drumshanbo Gunpowder Infused Smoked Rainbow Trout
Gin infused cold smoked trout is a joint venture 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 Goatsbridge cold smoked trout perfectly…Enjoy!
For a quick and easy gin infused smoked trout recipe why not try our Drunken Trout Sandwich.
At Goatsbridge farm, trout is our passion. Our knowledge and experience in trout farming has been passed down through three generations. The daily catch comes from the crystal clear water of the Little Arrigle River in County Kilkenny Ireland, giving our trout a unique and Great Taste award winning taste and texture. We place a huge emphasis on quality, sustainability, eco-awareness & most importantly, customer satisfaction. Goatsbridge is a dynamic team who are extremely innovative, the result is not only BBQ smoked trout fillets but also a wonderful pate and more unusually little jars of Goatsbridge Irish Trout Caviar! We love trout and we know if you give it a try you will too. Find out more about Goatsbridge Trout Farm here.
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.
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. Find out more about trout here.
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