Trafalgar Fisheries did not stop at producing whole farmed trout. It was only natural we widened our market selling traceable and sustainable fish as well as majority Sea and coast products from around the world as well as creating our own smokehouse.
Trafalgar Smokehouse was developed five years ago a short distance from our fish farm and on the fringes of the River Avon, South of Salisbury.
Modern kilns, old traditional smoking methods secure what can only be described as creating a taste second to none, coupled with a product that has amazing health benefits rich in Omega 3.
The process of smoking fish
From harvesting to your door our fish products can be delivered within 48 hours. Salmon and Trout are smoked over sustainably produced oak chip at a constant temperature. It is monitored to make sure optimum smoking time is achieved to create this wonderful product. Once the cooking cycle is complete Salmon and Trout sides are packaged and dispatched the same day.
Our chilled fresh sides of Salmon and Trout have a shelf life of 18 days making this an extremely versatile product.
Why not contact our helpful staff who will help you select a product for your own pallet or as a gift or alternatively take a look at our delicious selection of products on our Trafalgar Smokehouse wesbite.