The white rainbow trout, “The Classic”.
Together with the salmon trout, it was the first specialty born in the workshop.
The whole fish is hot-smoked with local woods, herbs and flowers, the meat soft, the flavor elegant and delicious.
It is a typical dish of the Lake Como tradition.
- Product Code
- 002
- Ingredients
Rainbow Trout (Oncorhynchus mykiss), Sea salt, Laurel.
- Production mode
Hot smoking with ground wood and aromatic herbs.
- Cooking method
Low temperature steam.
- Origin
Aquaculture Lombardy, Trentino, Veneto.
- Packing
- Under vacuum
- Shelf Life
- 70 days
- Preservation methods
- In the refrigerator at 0/+4°C
- Allergens
- Fish
- How to use
Consumed at room temperature: open the bag, extract the product and place it on a flat surface to facilitate the extraction of the central fishbone. Place it in slices on the plate with the addition of a drizzle of extra virgin olive oil.
Warm consumption: Dip the sealed bag in hot water for which minute (5/6 min.), open the bag, remove the product and proceed as indicated above.