I need some advice....not sure if this is the place to post it or not..perhaps the open forum would get more looks, but the Pros are here!
I would like to add smoked trout to my offerings at my pond in Colorado. I would like to have them vacuum packed and ready to go. The clients could trade their "paid-for" fresh trout for a smoked trout...for a small fee of course. This appears to work well at another pond in the Denver area...difference being, they have a restaurant on site..so here goes:
I contacted State Health dept...they said I needed a Commercial kitchen in which to do this...then I would need to submit a plan to them...etc. Any idea what they want from me? The restaurant up the road said they would allow me to use their kitchen for prep work and to store stuff if I need to...will that be good enough? Basically all the smoking will be done away from the pond...in fact I thought I would smoke the fish at home and package it there....sounds like I cannot do that. As you know, the smoking process isn't minutes it's hours, from the brining, the air-drying, and to the smoking, this stuff takes time.
I wonder if it would make sense to hire a catering company to do the smoking for me...I would supply the recipe of course!
Thanks in advance.
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