Products now available directly from 2 Retail Stores

Nov-May 1st, the Milford Bay and Parry Sound Airport locations will be “open by chance or appointment only” …please call 705-764-1797 or email Ralph at mbtf73@gmail.com for appointments or for more information.

Our signature smoked trout and paté are always available, but order in advance for fresh fillets to avoid disappointment. You can check out our pricing list here!

Our retail store has these hours: 9-5, Monday to Saturday. We’re closed every Sunday and closed on Holiday MONDAYS as well. Depending on the weather, we’re open from around May 1st to Thanksgiving Saturday, so if you’re thinking of coming early or late in the season, call first to confirm! After Thanksgiving and until early May, our store is open by chance or appointment.

The new location of Milford Bay SmokeHaus at the Parry Sound airport will operate after Thanksgiving by chance or appointment too, appointments can be made by emailing Ralph at mbtf73@gmail.com.

featured recipe:

Milford Bay Smoked Trout Pasta

YOU WILL NEED:

1 Side Milford Bay Smoked Trout
2 good sized green Zucchini – sliced into long thin 'Linguine' strips using a sharp knife or, preferably, on a Mandolin
1/2 Butternut Squash, peeled, and sliced into long thin 'Linguine' strips
1 shallot fine diced
3 Cloves fresh garlic chopped or pressed
Fresh grated Parmesan cheese
1/2 lb Fresh asparagus trimmed
2 Roma Tomatoes, cored, seeded and small diced – “concasse” style
1 cup Baby Spinach washed and dried
Olive oil
Kosher salt and fresh cracked black pepper

HERE’S HOW:

Preheat a large non-stick fry pan with olive oil until hot; add zucchini, butternut squash, asparagus, garlic, and shallots. Sauté for 3-4 minutes or until vegetables are aromatic. Add Milford Bay Smoked Trout, tomato concasse, and baby spinach. Sauté another 2 minutes, add kosher salt and fresh cracked black pepper to taste.

Top with fresh grated parmesan, and enjoy. Serves 2-4.
As an option, add a handful of your favourite cooked Pasta at the same time as you add the Milford Bay Smoked Trout.

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