Smokin’ Brothers Dry Aged Salmon and Trout:

At Smokin’ Brothers we dry age our salmon for between 14 and 21 days, resulting in the perfect balance of flavour and texture enhancement. We dry age our trout for a maximum of 14 days: it is a leaner fish compared to salmon and a shorter duration of the dry ageing process perfectly achieves the desired dry aged qualities. Premium quality achieved through sustainable practices is at the heart of what we do, and our selection of dry aged fillet and shank products are no exception.

Perfect for enjoying at home, our dry aged range can be viewed here.

For hotel, restaurant and catering wholesale enquiries, please get in touch.

  • From harvest to dry ager in 48h

  • minimum 14 days of maturation

  • CRAFTED TO IMPRESS