When it comes to tried and tested food production methods, how can a thousand years of history, dating back to cavemen rustling up smoked walrus for their cave family, possibly be wrong?
In a time where pre-processed, genetically engineered, artificially flavoured, scientifically generated, crazy coloured foods were definitely not part of the average cave-persons diet, the fact that they often suffered from the side effects of having smouldering indoor camp-fires but no chimneys led to a light-bulb (or flaming torch) moment.
As they often hung meat up to dry in their homes, they soon spotted that if smoke built up, their meat was much tastier and lasted longer than the non-smokey sort. Ah-ha! Cue the introduction of smoking as a flavour infuser and preservative.
Essentially the technique has changed very little since then and it’s the wonderful simplicity of using the best quality freshly caught trout, combined with this ancient technique which creates our fabulously flavoured, deliciously moreish signature smoked trout.
The process we use to create our cold smoked trout is definitely not all smoke and mirrors. Our trout swim in the crystal clear waters of the Test and Itchen Rivers, famous for their chalk beds and fast flow which keep the fish in the finest fettle.
Our trout are prepared for smoking with the utmost care and the woodsmoke we produce for the smoking process comes from green Wiltshire Oak, specially selected for the wonderful flavour it produces.
We take our time with the smoking process (up to 16 hours to be precise) and we smoke to order so it’s as fresh as it can possibly be (this fish is worth it). The cooled smoked trout is then filleted and trimmed, hand sliced and packaged up into our smart Charlie’s Trout sleeves, all ready to be delivered to your door and devoured or given as a gorgeous gift.
Charlie’s Trout exists because of a talented team of artisan experts headed up by Pete the trout farmer and Jon the Smoker and we’re committed to working with them and learning from them because combined simplicity and expertise is the essence of our business. The fruit of their labours is our delicious oak smoked trout and it’s something we’re thoroughly proud of. In short - it’s smokin’.