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Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A round freshwater fish, which is found worldwide. There are several varieties of trout, including rainbow, brook, and lake.

A freshwater fish with a firm textured flesh that has medium to high fat content. It is one of the most popular varieties of trout throughout the world.

The eggs (roe) produced from the trout species of fish. Smaller in size than salmon eggs, this orange colored egg provides a mildly sweet flavor to various food dishes and appetizers.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

Raised in the cold waters of northern oceans, this species of fish is a member of the Salmonidae family, which salmon and trout are also.

Eggs of the salmon species fish. Salmon caviar is a very common form of caviar. Larger in size than other caviar, the salmon eggs are bright red in color and are often used for enhancing the appearance and texture of food dishes as well as making a tasty appetizer.

Pronounced vee-ohn-yay. Grape varietal used in the production of white wine. Originating in the Rhône region of France, small but increasing amounts are grown in the United States (primarily California), Australia, and Brazil.

Most notably known as "Viognier". Grape varietal used in the production of white wine. Originating in the Rhône region of France, small but increasing amounts are grown in the United States (primarily California), Australia, and Brazil.