Smoke in Chimneys is a sustainable, small hatchery in New Castle Virginia. Their smoked trout is brined for 24 hours and smoked over applewood at 250 degrees Fahrenheit. It’s 100% pre-cooked and ready to serve chilled or warmed up.

Packages are approximately 14 to 6 oz.

Trout are very easy to prepare! 

We all vary in our favorite ways to eat this fish but the most common and delicious ways to eat trout are in the pan, in the oven, or on the grill. 

PAN: grease your pan with plenty of butter, lay the trout in and salt and pepper the fish, cook on medium low heat and cover, flip after a few minutes and salt and pepper the other side. When the meat easily pulls off the bone and is a nice white color the fish is done! Squeeze some fresh lemon juice on top and enjoy!

OVEN: Place the fish on a baking sheet, season it, wrap it in its foil, place it in the oven for 20 minutes at 400 degrees.

GRILL: Rub the whole fish down with olive oil, then salt and pepper to taste, grill until done on both sides (about 5 min or more per side) and top with fish seasoning and lemon juice 

BREADED: Dry off the outside of the fish, bread it, pressing it with almond flour, salt the outside of the fish then season the inside of the fish with salt, pepper, and thyme and slices of lemon. Fry the fish in butter until the inside is cooked and enjoy! 

How to easily remove the bones before eating: Cook the trout any way that you desire until completely done (meat will be falling off the bones) gently grab ahold of the tail of the fish and slowly pull it towards the head, all the pin bones should come out fully connected to the backbone and the head of the fish! What is left is a heap of beautiful cooked trout meat. The backbone, fins, and head are also wonderful for making a nice fish stock.