Fillet Smoker Trout

After eighteen to twenty (18-20) months of development, we fish and smoke whole, with beechwood smoke. The whole procedure lasts 2 days and all is done under strict health standards according to ISO22000 / 2005. Before packing the fish are carefully harvested by hand as there is no automated system for this process. The taste remains the same as that of the whole fish, while filleting makes it ready for consumption, as no further cleaning (skin, bones) is required by the consumer. Packaged in air vacuum where they are kept for maintenance for four (4) months without preservatives.