Hot smoked salmon trout

Hot smoking is a type of transformation typical of the countries of northern Europe. Trout is steamed at low temperatures and smoked at the same time, losing part of its liquids and taking on a juicy consistency.

A "different" product, rich in proteins and highly digestible.

Excellent both natural, accompanied with butter, oil and lemon or with a flavored mayonnaise, and for salads and cold or hot dishes.

Ingredients: IRIDEA TROUT (Oncorhyncus mykiss), salt (<1%), sugar (<1%).
Deadline max 75 days.
Store the product in the fridge between 0 ° C and 4 ° C. Once opened, consume in 2-3 days.
Price per kg € 64.00.