Freshness from Farm to Plate
The Hero of Our Story: Rainbow Trout
Rainbow Trout are known for their distinctive iridescent sheen which is caused by microscopic platelets in their skin that act like prisms to reflect and refract light. A beauty to behold, nutrient dense but light in texture and of course delicious. They are an incredible fish.
Our Rainbow Trout has a delicate flavour that comes from the purity of the water it is raised in. Each catch comes directly from the crystal-clear Irish waters of the Little Arrigle River and the River Aughrim. Our low intensity, small scale farming practices ensure that this natural resource is protected for generations to come.
3 Levers of Innovation
Provenance on a Plate
We are proud to share our story of how our fish are raised. We want our consumers to know the locations, farming practices, processing techniques, certifications and labels that delivers this superb quality and tasty Rainbow Trout to your plate.
Insight
We know our consumers are increasingly interested in ingredients and nutrients that support their health and wellbeing. The top four appealing factors for consumers when choosing food or drinks are helping to support 'energy levels', 'mood', 'gut health/digestion', and a lower sugar content *. Our Rainbow Trout helps support gut health/digestion, mood and energy levels by providing protein and a variety of vitamins and minerals. * CGA Research 2024 Sample 2003 UK consumers who eat out of home.
Sustainability
We are conscious of delivering a high-quality product but know that cost is no longer solely attributed to the value of a product. Consumers are more aware of their impact on the environment and demand sustainable and socially responsible practices in the production of food and will purchase with this in mind. We are passionate about ensuring our fish have the optimum environment to thrive whilst ensuring best practices in the sustainability of our natural resources.
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Our Smoking Process
Preparation
We begin with the freshest Goatsbridge Trout fillets and pin bone them, then wash them and prepare them to be cured. The skin is left on to hold the fillet together until the very final stages of slicing.
Curing
At Goatsbridge we apply our cure by hand in a dry rub. Curing is used to draw out the moisture and is primarily salt – although we utilize sugar as well – and other herbs and spices depending upon the recipe. Drawing out the moisture firms the texture and imparts a deeper flavour. Once the cure has been applied, the Rainbow trout fillets are placed on racks to cure for a minimum of 4 hours in refrigeration. Prior to going into the smoker, the fillets are rinsed of the salt/sugar cure and air dried on the racks.
Smoking
We use two methods of smoking our Rainbow Trout. Cold Smoking which retains an uncooked subtle texture to the fish. And Barbequing/Hot Smoking which delivers a cooked texture to our fish.