- Light apple and alder smoke
- Hints of aniseed and Pernod
- Hand sliced in a classic "D-cut" style, perfect served on a hot well buttered baguette
"It gets terribly hot in Provence in the summer. Having the top down on my E Type to feel the wind where my hair used to be staves off the worst of it. But it doesn’t quite quench one’s thirst. Luckily it's perfectly acceptable here to be in a bar by 10am drinking pastis, which is where I was, in Sar-sur-Dine, when I discovered this fine fellow. Being a trout he speaks a little different to you and I, but there’s no mistaking his Pernod and fennel infusion. Du pain et beurre is all that’s needed here." - P.F
Ingredients - Trout (FISH), salt, demerara sugar, Pernod, fennel seeds. Apple, alder and beech smoke.
- Sustainably sourced trout
- Minimum 5 days shelf life from despatch
Booze Infused Smoked Salmon
Little Cousin François (He's a trout)
Pernod and fennel seed
Sustainably sourced Scottish salmon
Made using our secret recipes
Smoked in our little Sussex smokehouse
Hand carved in thick, decadent slices
Suitable for home freezing
I absolutely loved the flavour, what’s not to love the perfect marriage fish and fennel the flavour reinforced by a little pastis.
Wish they would do this as a full side of salmon as well as trout as it would be perfect on a buffet table in summer.
Had the rpm one for breakfast today, was delicious along with my scrambled eggs
Thanks Heather, theres no better combination, right?! Thanks for kind words. Cheers! James
Fab and delish
We thoroughly enjoyed the company of cousin Francois . First time my partner and I had cured trout and I quote, " awww little cousin Francois, the name is well cute, but he's probably my favourite one out of them all. So tasty!!!" We thoroughly enjoyed the food from Pish fish every time well done guys ! 5*
Hi Eric, many thanks for the kind words and delighted to be enjoyed again and again. Cheers! James
I love the fennel and pernod flavour with the smoked trout. Delicious with latkes.
Thanks Amanda, watch this space for some more trout flavour this coming year! Cheers, James