RecipesSmoked Tuna

Pescuterie

By 4 October 2022October 6th, 2022No Comments

PESCUTERIE

INGREDIENTS

Board: 
  • 1lb Mitch’s Catch Smoked Tuna Loin
  • 1 Mitch’s Catch Smoked Rainbow Trout
  • 1 100g Mitch’s Catch Arctic Char Lox
  • All the charcuterie fixings you love!
Our Charcuterie Picks: 
  • Smoked cheddar and smoked gouda
  • Soft cheese – brie or burrata
  • Eve’s Crackers
  • Sliced baguette or crostini
  • Pickled or roasted vegetables
  • Olives
  • Seedless grapes
  • Seasoned almonds
  • Olive oil and salt

HOW TO

  1. Take all Mitch’s Catch products out of the plastic, let thaw on a plate/ glass container for 3-4 hours.
  2. Cut, prep and assemble the charcuterie board.
  3. Slice the tuna loin in semi-thick slices.
  4. Remove bones and skin from rainbow trout by finding the centrebone (the largest bone in the middle) and peeling upwards. This should pull off most the skin and remove the large bones – be careful as there still may be smaller bones.
    Add to board.
  5. Serve with your favourite wine, cheese, and spreads!

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