Marinated Smoked Trout Fillet

After eighteen to twenty (18-20) months of development, we fish and smoke whole, with beechwood smoke. The whole process lasts for two (2) days and is all 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 and oil, fresh lemon juice and colorful freshly ground pepper are added. In this way the fish acquires a more spicy flavor, but it does not become hot in order to satisfy even the most demanding palates. Packaged in air vacuum where they are kept in maintenance for four (4) months without preservatives and no further cleaning by the consumer is required.