Homegrown smoked trout was also on the menu, with brown trout introduced into Tasmanian rivers in 1864. In 1925 the Hobart Mercury gave Tasmanian anglers instructions on How to Smoke Trout:
This recipe uses Australian-produced smoked trout. Apart from smoked salmon, the only other homegrown smoked fish seems to be Brilliant Food's smoked kingfish - which I will use just as soon as golden beetroot is in season.
2 teaspoons white wine vinegar