{"id":18213,"date":"2025-03-24T16:44:00","date_gmt":"2025-03-24T15:44:00","guid":{"rendered":"https:\/\/new.commanderie7.com\/produit\/hot-smoked-trout-fillets\/"},"modified":"2026-05-29T16:26:29","modified_gmt":"2026-05-29T14:26:29","slug":"hot-smoked-trout-fillets","status":"publish","type":"product","link":"https:\/\/commanderie7.com\/en\/product\/hot-smoked-trout-fillets\/","title":{"rendered":"Hot-smoked Trout Fillets"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Rainbow trout &#8220;portion&#8221; smoked entirely for 5 to 6 hours (depending on outside temperature, air humidity, wind, etc.) at a temperature of 60 to 70\u00b0c and a spike of over 80\u00b0c.<br \/>\nSmoked 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.<\/p>\n<p>Smoked trout is filleted and vacuum-packed in pairs. Packaging of +\/-130 gr.<br \/>\nPrice per kg incl. VAT in store: \u20ac54.40 <\/p>\n<p>Use-by date: 30 days from production<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[125],"product_tag":[],"class_list":["post-18213","product","type-product","status-publish","product_cat-smoked-trout","first","instock","purchasable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hot-smoked Trout Fillets - Commanderie 7<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/commanderie7.com\/en\/product\/hot-smoked-trout-fillets\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hot-smoked Trout Fillets - Commanderie 7\" \/>\n<meta property=\"og:description\" content=\"Rainbow trout &quot;portion&quot; smoked entirely for 5 to 6 hours (depending on outside temperature, air humidity, wind, etc.) at a temperature of 60 to 70\u00b0c and a spike of over 80\u00b0c. 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. Packaging of +\/-130 gr. Price per kg incl. 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