Hot-smoked Trout Fillets

Rainbow trout “portion” smoked entirely for 5 to 6 hours (depending on outside temperature, air humidity, wind, etc.) at a temperature of 60 to 70°c and a spike of over 80°c.
Smoked with oak and beech sawdust for flavour power, knowing that the skin acts as a filter and will only let through the good taste of the smoking.

Smoked trout is filleted and vacuum-packed in pairs. Plaquette of +/-130 gr.
Price per kilog in store: €51.80

Use-by date: 30 days