The Salmon Rainbow Trout, “The Classic”.
Together with the white trout, it was the first specialty born in the company.
The whole fish is hot-smoked with local woods, herbs and flowers, the salmon meat soft, the taste elegant, tasty and aromatic.
It is a typical dish of the Lake Como tradition.
Salmon Rainbow Trout (Oncorhynchus mykiss), Sea salt, Laurel.
Hot smoking with ground wood and aromatic herbs.
Low temperature steam.
Aquaculture Lombardy, Trentino, Veneto.
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.
