Goulburn River Trout is based near Alexandra in the foothills of the Victorian Alps in north east Victoria, Australia. 
A large proportion of Goulburn River Trout’s fish are hot smoked. The hot smoking techniques used, follow the centuries-old, artisanal traditions of continental Europe.
No preservatives or smoke flavour enhancers are used. Smoked trout are brined using only sugar and salt and we generate smoke using the magnificent local hardwood: Mountain Ash (Eucalyptus regnans).  All smoked products are “ready to eat”.