Roadside Stall · Smoked Trout
Trucha Ahumada
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Trout aren't native to Patagonia at all — sport-fishing stocking programs introduced them to local rivers and lakes in the early 1900s, and their descendants now anchor a regional smoked-fish trade.
Trout caught from Patagonian rivers and lakes, brined and smoked over wood, sold vacuum-packed or fresh at roadside stalls and small-town markets across Chubut. It's often eaten cold, straight from the packet, on crackers or bread.
Why it's made this way: Early 20th-century trout stocking for sport fishing took root specifically in Patagonia's cold rivers, giving Chubut a smoked-fish tradition absent from Argentina's other provinces.
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