Artisan Smoke House

By Kai award-winning small batch smoked trout is sustainably and ethically farmed Australian Rainbow Trout, sourced from the pristine waters of the Snowy Mountains. Rich in omega-3 fatty acids with beautiful texture and colour, no preservatives, nothing artificial.

The fresh trout will arrive from pond to our smokehouse in less than 24 hours.

Our unique brine recipe, based on European tradition, is seasoned with kiln-dried Australian sea salt and scented with juniper.

We place a fresh sprig of local rosemary inside the trout’s cavity to add a wonderful aroma and keep the cavity slightly open, allowing the smoke to travel through, providing a more even smoke distribution.

Our trout is placed onto racks, preventing significant moisture loss and giving us our signature rack marks.

We smoke our trout over the best quality pecan wood (Hickory), which is cut by drop saw (not chainsaw) to avoid contamination. This creates a subtle salty-sweet flavour with medium-strength smoke and a mouth-watering, deliciously juicy texture.

Please click here to view instructions on how to fillet our smoked trout.