This week is Seafood Week but also British Egg Week. So here at JCS Fish we’re pondering the question… why do eggs and fish go together so well?
Traditionally cured, oak smoked and hand sliced, the range includes BigFish Brand™ Traditional Smoked Salmon plus a unique tasting BigFish Brand™ Smoked Sea Trout.
MD Andrew Coulbeck says, “Our aim for BigFish Brand™ is ‘salmon with a twist’ – in other words interesting products with a focus on taste and accessibility. Smoked fish is a natural next step and the inclusion of Sea Trout adds something a little bit different."
The Smoked Sea Trout product is made using a close relative of the salmon: Oncorhynchus mykiss - a strain of rainbow trout that is slow grown at sea. This gives the fish a clean, marine flavour and firm flesh that is ideal for cold smoking.
Watch out for further additions to the BigFish Brand range during 2017!