Hot-Smoked McFarland Springs Trout - 3 Pack
Ships to U.S. & Canada
Some restrictions applyMcFarland Springs rainbow trout is raised on a zero-waste, carbon-neutral family farm at the pristine headwaters of California’s Susan River. They’re the only fish in the world raised on a 100% vegetarian non-GMO diet. This plant-based diet is rich in heart-healthy omega-3 DHA without using antibiotics or synthetic dye. Gingrass cures the trout in a proprietary brine recipe of salt, sugar, spices, garlic, and fresh thyme before slowly smoking it over oak wood for a light touch of smoke flavor, allowing the natural flavor of the fish to shine through.
Chef David Gingrass has more than 40 years of restaurant experience, from working under Wolfgang Puck at the original Spago in West Hollywood to opening his own restaurant there in 1995. During this time, Gingrass (pronounced “gin grass”) perfected the delicate art of smoking fish, and Gingrass Smoked is the end result. With a focus on quality, precision, and time-honored methods, Gingrass Smoked delivers premium, handcrafted products that highlight the depth of his experience.
This package serves 2-4 people and includes 3 packs of Hot-Smoked McFarland Springs Trout
- Each pack weighs 6 oz.
- Smoked Fish ships frozen with ice packs, may thaw in transit.
- Smoked Fish may be stored in the refrigerator for up to 1 month or in the freezer for up to 3 months.
- Once opened, enjoy within 3 days.
- Hot-Smoked McFarland Springs Trout – McFarland Springs Trout, Salt, Sugar, Garlic, Thyme, Spices
Small-Batch Smoked Fish From a Celebrated Chef
Small-Batch Smoked Fish From a Celebrated Chef
Chef David Gingrass has more than 40 years of restaurant experience, from working under Wolfgang Puck at the original Spago in West Hollywood to opening Puck’s acclaimed Postrio in San Francisco in 1989 to opening his own restaurant there in 1995. During this time, Gingrass (pronounced “gin grass”) perfected the delicate art of smoking fish, and Gingrass Smoked is the end result.
At Gingrass Smoked, Gingrass is returning to the smoked fish techniques he first explored at Spago. With a focus on quality, precision, and time-honored methods, Gingrass Smoked delivers premium, handcrafted products that highlight the depth of his experience, including the smoked salmon featured on Wolfgang Puck's signature Smoked Salmon Pizza at LA's iconic Spago. This is smoked fish the way it’s supposed to be: impeccably sourced; cured in a proprietary blend of salt, sugar, spices, garlic, and herbs; and treated with care throughout each stop of the process. Whether enjoyed on its own, on a bagel, on avocado toast, or in a salad, this is some of the finest smoked fish around, and it’s shipping nationwide!
