Our Reserve Selection Ocean Trout Blackened Spice, with its higher level of natural oil, is a perfect choice for hot smoking. Those that enjoy a more succulent texture will really appreciate this and when combined with the hand-sprinkled Australian Native spice mix creates a flavour that is unsurpassed.
Huon Ocean Trout is cured for up to 24 hours and then gently cooked using warm oak smoke.
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