Cold-smoked Trout Fillets

Large rainbow trout fillets brined with salt then smoked for two days at a temperature not exceeding 25°C. The sawdust used is fir: less aggressive than oak and beech, as cold smoking is finer and more delicate.

Cold smoking requires a lot of handling and processing (salting, washing, smoking, trimming, deboning, slicing, cutting, packaging, etc.).

It’s also important to know that it requires 500g of live fish to yield 100g of finished product. This justifies its price.

Smoking can only be done during “cold” periods, meaning at temperatures below 10°C.

Best Before Date (BBD): 30 days from production.