Moffat Water Foods
Not open to the public.
Olly and Shara Routledge run Moffat Water Foods from their farm in Moffat Water Valley, and are keen to promote rainbow trout as a leaner, subtler alternative to the ubiquitous smoked salmon. Their trout farm supplies them with raw materials but they also keep pigs, chicken and sheep, and have plans to add meat to the product line in due course. Shara's blog features an inventive and ever-increasing line of trout recipes; an Asian-herb-spiked smoked trout burger sounds particularly enticing. Three kinds of trout: cold-smoked, hot-smoked and smoke-roasted. Their website explains that the hot-smoked trout are smaller fish smoked whole and then filleted, whereas the smoke-roasted kind are larger fish which are filleted before smoking for a deeper flavour and drier texture.