Hot Smoked Trout Fillet | 400g
R279,00
Dive into rich smokey flavours our premium Hot Smoked Trout Fillet, a delicacy that promises to elevate your dining experience. Sourced from the pristine waters of the Katse dam, each 400g fillet is a testament to the freshness and quality.
2 in stock
Our trout is expertly hot smoked, a process that imbues each fillet with a delicate yet pronounced smoky flavour, balanced beautifully with the natural sweetness of the trout. The result is a succulent, flaky texture that melts in your mouth, delivering a gourmet experience right at your table.
- 350-450g Hot Smoked trout Fillet
- Flash Frozen
- Skin-on
- Vacuum-Packed
- Sustainably Farmed
Effortless Defrosting Method
- When you’re ready to enjoy your trout, defrosting it correctly is key to preserving its texture and flavour.
- The best way to defrost the trout fillet is by placing it in the refrigerator for approximately 12-24 hours. This slow defrosting method ensures the trout remains at a safe temperature.
- If you’re short on time, you can use a quicker method by placing the sealed trout fillet in a bowl of cold water. Change the water every 30 minutes to ensure it continues to defrost evenly. This method typically takes 1-2 hours, depending on the size of the fillet.
- Avoid defrosting the trout using hot water, as this can lead to uneven defrosting and the quality being inferior.
Cooking
Ready to Serve
Our Hot Smoked Trout Fillet comes ready to serve, saving you time in the kitchen. Enjoy it straight from the package or warm it gently to release its full spectrum of flavours.
Oven Baking
- For a warm meal, preheat your oven to 175°CÂ
- Remove the trout from the packaging and place it skin-side down on a lightly oiled baking sheet or in an oven-safe dish.
- Warm in the oven for about 5-7 minutes. This method enhances the smoky flavour and makes the fish even more tender.
Grilling
- Grill for about 4-6 minutes. Since it’s already smoked, you’re just looking to add grill marks and warm it through.
- Gently flip the fillet to grill the other side for 2-3 minutes, being careful not to overcook.
- Serve immediately for the best flavour and texture.
Braaing
- Prepare your trout with a light coating of oil and your choice of seasonings.
- Place the trout skin side down on a Braai grid. If you don’t have a grid, you can use foil as a barrier to prevent sticking.
- Cover the Braai (if possible) and let the trout cook for 5-7 minutes, depending on the heat of your coals. The goal is to infuse the trout with that unique Braai smokiness.
- Flip the trout carefully and cook for an additional few minutes.
- Keep a close eye to ensure it doesn’t overcook. The trout should be slightly crispy on the outside and tender and moist on the inside.
Serving Suggestions
- Pair with a crisp white wine, such as a Sauvignon Blanc or a Chardonnay, to complement the smoky richness of the trout.
- Serve alongside a fresh salad, steamed vegetables, or a light soup for a balanced and satisfying meal.
Sustainability
We are committed to sustainable fishing practices. We ensure that every trout fillet comes from sources that prioritise environmental balance, helping to preserve our ocean’s and waters marine life for future generations.
Delivery Info
We delivery in Cape Town, Johannesburg, Durban and Pretoria. Delivery times, dates and prices vary from location. Please look at the delivery info page for a more detailed breakdown on these topics.
Your product will delivered in a polystyrene cooler box, which is use commonly in the seafood industry to maintain temperature and more importantly quality. This helps ensure a seamless, cold-chain delivery process.
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