Smoked Whole Trout
€ 5,30
Portion rainbow trout, fully smoked for 5 to 6 hours (depending on the outside temperature, air humidity, wind, etc.) at a temperature of 60 to 70 °C and a peak above 80 °C.
Smoked with oak and beech sawdust for a rich flavor, as the skin acts as a filter, allowing only the best of the smoking flavor to penetrate.
Use-by date (UBD): 15 days from the production date.
