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ChalkStream® trout are hand filleted, pin boned and trimmed, before being dry-cured in salt and demerara sugar and traditionally kiln smoked for 8-10 hours over sustainably sourced oak chippings. The smoked fillets are matured for several days in a Himalayan salt chamber to produce an exceptional texture and depth of flavour.
The quality of the fish we produce at ChalkStream® is directly related to the quality of the water and the high flow rates of the farms. Similar to terroir in wine, it is the pure chalk stream water that gives our fish a unique fresh, clean taste.
The high flow design of the farms produces an exceptionally lean, athletic fish. Slow-grown over 2 years in the same conditions as a wild trout from the Test and Itchen, ChalkStream® produce firm well-muscled large trout low in fat.
Our fish are grown to the highest standards of welfare, food safety and environmental and ecological care.