ChalkStream® trout is hand filleted, pin boned and trimmed, before being dry cured in salt and demerara sugar and traditionally kiln smoked for 8-10 hours over sustainably sourced oak chippings.
The smoked fillets are matured for several days in a Himalayan salt chamber to produce an exceptional texture and depth of flavour.
PARTNER BIO & TRACEABILITY:
ChalkStream®️ sources fine English trout on the world famous Test and Itchen Rivers in Hampshire. Slow grown for 2 years in farms built on fast flowing pure chalk stream water, our trout are fit and lean with a unique, clean taste.
ChalkStream®️ supplies a range of fresh and smoked products to top restaurants, iconic events, fine fish counters and direct to your door.
