- Product Code
Salmon Rainbow Trout (Oncorhynchus mykiss), Sea salt, Laurel.
- Production mode
Hot smoking with ground wood and aromatic herbs.
- Cooking method
Low temperature steam.
Aquaculture Lombardy, Trentino, Veneto.
- Under vacuum
- Shelf Life
- 60 days
- Preservation methods
- In the refrigerator at 0/+4°C
- 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.