Trout By Kai uses sustainable and ethically farmed Australian rainbow trout from the pristine waters of the Snowy Mountains.
Trout By Kai will get from pond to smokehouse in less than 24 hours.
Trout By Kai is rich in omega 3 fatty acids with a beautiful texture and colour.
Our unique brine recipe is based on European tradition and is seasoned with Olsson’s kiln dried Australian sea salt, scented with juniper and fresh local rosemary.
The wood we use for smoking is organic pecan wood (Hickory).
Free of pesticides and chemicals, it is cut by drop saw (not chainsaw) to avoid contamination.
This gives trout By Kai a subtle salty sweet flavour with medium strength smoke and a delicious juicy texture.