José Gourmet Smoked Trout Fillets in Olive Oil

$17.00

Imagine the trout’s /habitat/, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out!

The rain and the sun challenged each other eternally. She prepared her nest of clouds and covered his solar rays. He warmed up the water mirrors, sometimes making them evaporate till the last drop. Tired of all the competition that filled him up and drained it without even asking his opinion, the river tried to get them to reconcile. He declared a tie and gave them an award: the rainbow trout.

Illustration Yuri Corrêa

Text Eugénio Roda

90g (3.2 oz) tin

In stock

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Description

Ingredients: Trout (Oncorhynchus mykis), Olive Oil, Natural Smoke, Salt

See what Matthew Carlson has to say about this smoked trout.

Reviews

  1. ptail (verified owner)

    Initially I balked at the cost of this run, especially being fairly new to tinned fish. It’s a beautiful filet, slightly darkened by the smoking process which results in a light but present smoke flavor. The texture is somewhere between the dryer smoked trout varieties and the super delicate ones (like Cole’s). It has some bite to it but not dry or chewy.

    All in all, very enjoyable and maybe a once in a while tin for special occasions.

  2. Fisheye (verified owner)

    This is my favorite smoked trout so far. I’ve had both versions of Cole’s, Fangst, and Trader Joe’s for comparison, and I like this tin best for its strong but not overpowering smokey flavor, the gorgeous fish skin of each piece, and the perfect balance of not being too hard and dry, or mushy either.

    I only wish it were an economical choice!

  3. Ben (verified owner)

    The most delectable tin of fish I have had! The skin is beautiful, and has a melt in your mouth texture softer than the meat of the fish. The meat itself is soft without being mushy or overly chewy. The fish has a sophisticated smokey flavor and only mild fishiness. The olive oil is not to be squandered. Treat it like gold as the more of it you get with each bite the better the experience gets. The firmness of the fish is perfect for eating with chopsticks as the large fish pieces can be broken up or grabbed whole with little effort. A little lemon does enhance the flavor as Matthew Carlson notes.

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