Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge cold smoked ocean trout provides a rustic premium product above the rest - perfect for your next canape or grazing platter.
Using Tasmanian ocean trout, this cold smoked product has a strong colour and aroma - a great alternative to the classic cold smoked salmon.
After being dry cured for 24 hours in a hand mixed salt and sugar mix, the salmon is smoked at maximum temperature of 30 degrees celsius for a further 24 hours.
This slow process produces the smoke flavour which is particularly mild with the hard woods and apple wood chips used.
