I am a massive fish-lover. Not the ones in the aquariums so much, as my family will probably tell you if they were to recall a visit to Poole Aquarium many years ago where I had to be escorted to meet them at the exit! No. I love to eat fish. I enjoy cod, haddock, salmon, trout and all kinds of shellfish. I recently had lobster thermidore again – for the third time in my life – and it still tasted as good as I remembered.
I was recently approached by R R Spink and Sons. If you have never heard of R R Spink and Sons, they are a sustainable Scottish smoked trout producer who are celebrating their 300th anniversary this year. Quite an achievement in my book, let alone anyone else’s. They started as family business back in 1715 and they are among the UK’s oldest food producers. They even hold a Royal Warrant as Fishmonger to Her Majesty Queen Elizabeth II.
R R Spink and Sons have just announced an exciting new partnership with Michelin-starred chef, Mark Sargeant, to celebrate their 300th Birthday and have lots of exciting things planned for the year ahead, including limited edition products and plenty of smoked trout recipes.
One of the things that really impressed me about their range was that their fish is made with the best quality ingredients with no artificial additives, and is prepared by hand in Arbroath in Scotland. Their fish is either smoked or kiln roasted using native British woods and they only use the finest fish to ensure they maintain a very high standard. I am guessing that this is one of the many reasons for the longevity of their company.
Their products are all ready to eat, straight from the pack or you can heat it up. It is also boneless which is a huge time-saving factor as I recently found out when I was sent some of their smoked salmon and smoked trout to sample. You can also freeze it for up to 3 months.
As you can probably imagine, I have tried A LOT of smoked fish during my lifetime so I like to consider myself a bit of an expert. What I found with both the salmon and trout is that it was an extremely mild, bordering on medium, smoke flavour. Much more subtle than what I would normally have. I found this far better as it meant that you could also taste the flavour of the fish without it being over-powered.
I was sent both the roasted and smoked versions of the salmon and the trout and I could not fault the quality or flavour on any of them. I did find one bone in the roasted version of the trout but that is the only point that I could pick up on. This in no way undermined the quality of the product.
I love to eat my fish in a very simple way. With some scrambled egg and some spinach leaves. It not only makes for a very healthy meal but the subtle flavours of the egg and the spinach do not detract from the flavours of the fish.
Well done R R Spink and Sons. Here’s to another 300 years!
Disclosure: I was sent some salmon and trout from R R Spink and Son for the purpose of this review, however, all words and opinions are my own and have not been influenced in any way.