Christmas Selection 2026
IF YOU’VE MISSED THE DEADLINE YOU ARE VERY WELCOME TO VISIT THE SHOP AND SELECT FROM THE COUNTERS, OUR OPENING HOURS ARE AT THE BOTTOM OF THIS PAGE. IF YOU NEED TO GET IN TOUCH, PLEASE EMAIL US AT info@passionateaboutfish.co.uk AND WE WILL RESPOND AS SOON AS WE CAN
Hot Smoked Trout Fillets
Two beautiful, skinless trout fillets, hot smoked by Severn & Wye and ready to eat straight from the pack. Hot smoking gives trout a completely different character to its cold-smoked cousin. Rather than the silky, almost raw texture of cold-smoked fish, the heat gently cooks the trout as it smokes, leaving it soft, succulent and wonderfully flaky, with that lovely smoky flavour running right through the flesh. These are incredibly versatile. Flake them through a salad or warm pasta, pile onto sourdough, add to a fish platter, make a fabulous pâté or, frankly, just pull pieces off and eat them straight from the packet. They're that good. The fillets are skinless and ready to eat. As with all trout, you will find very fine pin bones this is simply the nature of the fish. Did you know… hot and cold smoking aren't simply different temperatures of the same process. Cold smoking cures and flavours the fish while leaving its characteristic silky texture; hot smoking cooks and smokes it at the same time, producing that tender, flaky finish.
Hot smoking gives trout a completely different character to its cold-smoked cousin. Rather than the silky, almost raw texture of cold-smoked fish, the heat gently cooks the trout as it smokes, leaving it soft, succulent and wonderfully flaky, with that lovely smoky flavour running right through the flesh.
These are incredibly versatile. Flake them through a salad or warm pasta, pile onto sourdough, add to a fish platter, make a fabulous pâté or, frankly, just pull pieces off and eat them straight from the packet. They're that good.
The fillets are skinless and ready to eat. As with all trout, you will find very fine pin bones this is simply the nature of the fish.
Did you know… hot and cold smoking aren't simply different temperatures of the same process. Cold smoking cures and flavours the fish while leaving its characteristic silky texture; hot smoking cooks and smokes it at the same time, producing that tender, flaky finish.