Rainbow trout
- Provenance
- Producer details will appear here when verified.
- History
- Hot-smoking trout over hardwood is Alpine and Appalachian both — a fish small enough to cook and keep in one afternoon by the water.
Sealed, numbered and signed by the hand that made it.
THE SMOKEHOUSE
Applewood Smoked Trout
Hot-smoked whole over applewood, flaked warm and packed in its own smoked butter.
$34
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Grüner Veltliner
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Sweet, moist, gently smoky, with a rich buttered finish.
Where this dish comes from
Hot smoking is the older and more universal sibling of cold smoking — any culture with fire and fish arrived at it. Because the fish cooks as it smokes, the result is a finished dish rather than a raw one, making it an everyday food of river and lake communities across many regions.
Whole fish smoked and eaten warm from the smokehouse is a tradition found across Central Europe and Scandinavia.
Warm smoked fish is a staple of Central European and Scandinavian cooking, often served simply with a sharp dressing.
How we make it
The butter is smoked in the same chamber as the fish, catching both smoke and dripping fat.
Trout is lean, so smoking time is kept short to avoid the flesh turning chalky.
Brine, then hot smoke
8 hours brine · 2 hours smoke
- 01Whole trout brined eight hours in salt, brown sugar and bay.
- 02Air-dried three hours until a pellicle forms.
- 03Hot-smoked at 80°C over applewood for two hours until the flesh flakes at the shoulder.
- 04Boned warm and packed in butter smoked in the same chamber.
Warm on toast with lemon and horseradish, or flaked cold through potato salad.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Apple wood
- Provenance
- Producer details will appear here when verified.
- History
- Applewood smoke is the orchard country's own; sweeter and gentler than alder, chosen for freshwater fish.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
