Seafood

Smoked Karpenisi Trout

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After eighteen to twenty (18-20) months of development, we fish and smoke whole, with beechwood smoke. The whole process lasts for two (2) days and is all done under strict health standards according to ISO22000 / 2005. They are then packaged in vacuum and kept in maintenance for four (4) months without preservatives.

Fillet Smoker Trout

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(0)

After eighteen to twenty (18-20) months of development, we fish and smoke whole, with beechwood smoke. The whole procedure lasts 2 days and all is done under strict health standards according to ISO22000 / 2005. Before packing the fish are carefully harvested by hand as there is no automated system for this process. The taste remains the same as that of the whole fish, while filleting makes it ready for consumption, as no further cleaning (skin, bones) is required by the consumer. Packaged in air vacuum where they are kept for maintenance for four (4) months without preservatives.

Marinated Smoked Trout Fillet

0 out of 5
(0)

After eighteen to twenty (18-20) months of development, we fish and smoke whole, with beechwood smoke. The whole process lasts for two (2) days and is all done under strict health standards according to ISO22000 / 2005. Before packing, the fish are carefully harvested by hand as there is no automated system for this process and oil, fresh lemon juice and colorful freshly ground pepper are added. In this way the fish acquires a more spicy flavor, but it does not become hot in order to satisfy even the most demanding palates. Packaged in air vacuum where they are kept in maintenance for four (4) months without preservatives and no further cleaning by the consumer is required.

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