Smoked Prunier Trout

Trout double fillet, hot-smoked

The trout belongs to the salmon family and occurs naturally in the North and Baltic Seas, the Atlantic and in adjacent rivers and lakes.

The fish of the year 2013 inspires as a food fish and can be prepared in many different ways. The trout naturally has firm but tender muscle meat. Their white flesh is flavorful, low in fat, and high in protein, making them an appealing food, especially for athletes.

After being caught, the trout are gently smoked in a traditional stone oven over beech wood. The temperature is always between 80 and 100 degrees Celsius, so that important vital substances are preserved.

After smoking, each fish is carefully filleted by hand and vacuum packed for you.

Content: 120g