From the national forests of North Carolina flow the crystal pure waters from which these tasty trout are harvested. Before smoking, the trout are wet brined in a mixture of salt and water in which the fish soaks. The trout are gently hot smoked over oakwood to a golden hue. In hot smoking, the internal temperature of the fish reaches 145ºF for a minimum of 30 minutes. This fully cooks the fish, producing a flakier texture.

This delicious smoked trout comes sprinkled with chunks of coarsely ground peppercorns for those who enjoy the crunch of a good bite of pepper. Enjoy this peppered smoked trout "au natural" or added, diced, to a pan of hashed potatoes with some onion, thyme, parsley and marjoram seasonings. A breakfast entrée fit for a king!

Alan Spence came to the shores of America in 1989 and founded Spence & Co., Ltd. He came with a lifetime of experience as a salmon smoker and an enduring love of the ocean fostered by the years as a fishing boat captain. This has given him a unique perspective as both fisherman and processor. Together with his expertise and the very latest high-tech equipment, Spence & Co., Ltd. has developed a reputation for high quality and consistency that has ensured an expanding and well-regarded name in the smoked fish industry in the USA and Europe.

Spence & Co., Ltd. specializes in the production of smoked salmon and seafood, created in the Scottish tradition.

Operating out of a custom-designed and built smokehouse, Spence & Co., Ltd. has brought this age-old tradition into the 21st Century. Their state of the art smokers, imported from the UK, meets twin goals of efficiency and authenticity.

•Kosher certified by Tablet-K