Please see below for a list of commonly asked questions and some helpful information for how to prepare and serve your Smoke In Chimneys Trout.

Should you have a question not addressed on this list, feel free to drop us a line!

Smoke In Chimneys trout is a delicate fish that has a mild but clean flavor with nutty and buttery notes. Trout are high in protein and loaded with Omega-3 fatty acids. Trout also contain plenty of B vitamins, niacin, phosphorous, and potassium to name a few.
The water that feeds hatchery’s ponds and raceways flows at 1,000 gallons a minute and is connected to one of the healthiest streams in Virginia according to Hollins University Biologists. Because the water runs clean and cold year round, these trout are the freshest tasting fish you will find locally.
To preserve freshness while also ensuring a longer shelf life in the freezer Smoke In Chimneys spring raised trout will be packaged 1 fish (approx. 0.5-1.5 lbs) per package, first wrapped in plastic and then wrapped in waxed freezer paper with a label displaying pack date and weight of fish.
When your package arrives, refrigerate all the items if you plan to eat them within 3 days.
If you plan to enjoy the items after the 3-day window, please place all fresh items in the freezer EXCEPT the smoked trout dips, which must be kept refrigerated. The smoked trout dip will keep unopened for two weeks in the refrigerator. If you freeze it, it will ruin the consistency. Don’t ruin your dip. Nobody likes ruined dip.
When you are ready to enjoy the trout products, please remove them from the freezer a day before you would like to enjoy them. For the best results, leave in the original packaging and thaw in the refrigerator in a bowl or dish to catch condensation or any leaking.
Trout are very easy to prepare!
We all vary in our favorite ways to eat this fish but the most common and delicious ways to eat trout are in the pan, in the oven, or on the grill.
PAN: grease your pan with plenty of butter, lay the trout in and salt and pepper the fish, cook on medium low heat and cover, flip after a few minutes and salt and pepper the other side. When the meat easily pulls off the bone and is a nice white color the fish is done! Squeeze some fresh lemon juice on top and enjoy!
OVEN: Place the fish on a baking sheet, season it, wrap it in its foil, place it in the oven for 20 minutes at 400 degrees.
GRILL: Rub the whole fish down with olive oil, then salt and pepper to taste, grill until done on both sides (about 5 min or more per side) and top with fish seasoning and lemon juice
BREADED: Dry off the outside of the fish, bread it, pressing it with almond flour, salt the outside of the fish then season the inside of the fish with salt, pepper, and thyme and slices of lemon. Fry the fish in butter until the inside is cooked and enjoy!
How to easily remove the bones before eating: Cook the trout any way that you desire until completely done (meat will be falling off the bones) gently grab ahold of the tail of the fish and slowly pull it towards the head, all the pin bones should come out fully connected to the backbone and the head of the fish! What is left is a heap of beautiful cooked trout meat. The backbone, fins, and head are also wonderful for making a nice fish stock.
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