Scottish trout hot smoked over oak chippings from old whisky barrels rpack of two 190 250grfish is cleaned gutted and filleted before smoking the length of smoking the wood used and the temperature of the smoke determine the taste of the finished productrin the traditional method of smoking the prepared fish are brined in salt sugar and water dried and hung in special smokehouses over slowly burning wood fires for several hours the smoke infuses the fish adding flavour and colour whil