Cold smoked trout fillet
Cold-smoked fish is characterized by golden colour and dense structure. Like with hot-smoked fish, we also use beech splinter in the process of cold-smoking fish to ensure the better quality of fish and beech splinter also keeps the percentage of the content of benzopyrene essentially lower from the lowest permitted standard. The production is processed in the fully-automated smoking ovens, where cutting edge modern smoking technology is implemented. In case of cold-smoking the temperature of the oven is kept below 26C. The production cycle lasts up to 12 hours, dry salting lasts up to 24 hours.
A mellowed product is packed into a vacuum package and the trout slices put into tastefully designed jars to ensure good conservation and convenient handling of the product. Each week fresh products are delivered to the customers as we deal with each customer's order individually and the product is prepared from the fish caught from the trout farm on the same day.
Price: 32,50 € / kg
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