In order to best prepare our trout, salting with dry salt is done by hand. Smoking with beech wood is done by hand with a string. This vertical smoking allows the fish to drain and the flesh to stretch; this gives it more taste and a better texture. Finally, the slicing is done manually.
Our trout farm is located in Normandy (Acquigny). This site has the particularity of resting on an island, where water circulates abundantly by gravitation between two arms of the Eure. Thanks to this strong renewal of water of excellent quality and our team, our trout are in a virtuous environment.
Animal welfare is an integral part of our quality policy. Our trout have a specific diet, from sustainable fishing mainly based on Pacific fish, without GMO* and without antibiotics.
The animal welfare is an integral part of our quality policy
Thanks to our superior farming and excellent smoking skills, we can guarantee delicious flavors and a firm, melting texture.
* Analytical threshold less than or equal to 0.9% according to current regulations.
This product has been frozen. It cannot be refrozen. Since thawing is done slowly, the flavor, texture and quality of thawed smoked products remain similar to fresh.
