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Smoked fish

The authentic taste of mountain trout and char

Our smoked freshwater fillets have a delicious and appetizing taste, which is enhanced by the aromas of the Trentino wood used during the smoking process.

We work our fresh fish in an artisanal way: we salt the fillets by hand using the dry method to keep the firmness of the meat intact. The smoking – cold or hot – takes place slowly, using aromatic wood sawdust from Trentino. Finally, we keep our smoked products vacuum sealed, without using any conservatives or dyes.

Discover our smoked fish products

Cold-smoked salmon trout

The fillet or baffa* of cold-smoked salmon trout is a completely natural, fresh and delicious specialty: it is made with only Trentino salmon trout, salt and a pinch of sugar.

The slow cold smoking gives the fish an intense and aromatic aroma. The pink, firm, compact flesh has a delicate flavor and it is rich in Omega-3s.

Ready to be served and enjoyed, it is very versatile in the kitchen.

Ideal for aperitifs, appetizers and first courses. It can be served as a carpaccio, cut into thin slices and seasoned with a drizzle of extra virgin olive oil and lemon. It is also excellent on hot crostoni with a pat of butter or it can be cubed and added to salads, pasta or rice dishes.

*The baffa is a fillet of salmon trout obtained from the largest trout, which weigh four to five kilograms.

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Hot-smoked salmon trout

The hot-smoked salmon trout fillet, soft and velvety, comes from an old, traditional recipe: made with only Trentino salmon trout, salt and a pinch of sugar.

The skillful smoking in the oven cooks the fish at 70 degrees, giving it a balanced and aromatic taste. The pink meat, with a delicate texture, is rich in Omega-3s.

Ready to be served and enjoyed, it is very versatile in the kitchen.

Recommended for appetizers and first courses, it is also perfect plain, with the simple addition of a drizzle of extra virgin olive oil and accompanied by a side of vegetables. It is also excellent prepared as a mousse to spread on warm crostoni or is delicious as a condiment for hot or cold pasta or rice.

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Cold-smoked arctic char

Cold-smoked arctic char fillet or baffa* is an all-natural, fresh and delicate specialty: made with only arctic char from Trentino, salt and a pinch of sugar.

The slow cold smoking gives the fish a sweet, aromatic flavor. The high quality white meat has an extremely delicate and elegant flavor and is rich in Omega-3s.

Ready to be served and enjoyed, it is very versatile in the kitchen.

Ideal for aperitifs, appetizers and first courses. It can be served as a carpaccio, cut into thin slices and seasoned with a drizzle of extra virgin olive oil. It is excellent on warm crostoni with a pat of butter or cut into cubes to add to grain salads or legumes, cooked or raw vegetables, pasta or rice dishes.

*The baffa is a fillet of arctic char obtained from the largest char, which weigh four to five kilograms.

> Shop online > Request information

Hot-smoked char

The hot-smoked char fillet, soft and velvety, comes from an old, traditional recipe: made with only Trentino arctic char, salt and a pinch of sugar.

The skillful smoking in the oven cooks the fish at 70 degrees, giving it an extremely delicate taste. A white meat, of highly valued quality and texture, it is rich in Omega-3s.

Ready to be served and enjoyed, it is very versatile in the kitchen.

Recommended for appetizers and first courses, it is also perfect served simply, with just a drizzle of extra virgin olive oil. It is excellent prepared as a mousse to spread on warm crostoni or is delicious as a condiment for hot or cold pasta and rice dishes.

> Shop online > Request information