Quick Frozen Smoked trout sashimi. Smoked sashimi is hand-carved from our trout and sturgeon fillets. The fillets are boned, salted with dry salt, and delicately smoked with beech wood. Hot smoking of sturgeon fillets gives them a soft and melting texture. Trout, which is traditionally smoked cold, is firm and very slightly salty.

The Master Trout Piece is a whole net of Rainbow trout

Slowly smoked cold with beech wood, on skin, not sliced and placed on blister sous-vide (minimum weight 600g).

Quick freezing at -20°, after smoking, for best quality. Do not re-freeze if thawed. 

The sliced ​​smoked sturgeon sashimi is carefully selected from the heart of our finest fillets (net weight: 100g or 200g)

The smoked rainbow trout heart is made with the softest part of our fillets.

We season it with dry salt and smoke it delicately with beech wood.

Quick freezing at -20°, after smoking for best quality. Do not re-freeze if thawed.

The Master piece of Sturgeon is a whole net of sturgeon Acipenser Baerii

It is slowly hot smoked with beech wood, unsliced and placed on blister vacuum (minimum weight 600g).

Quick freezing at -20°, after smoking, for best quality. Do not re-freeze if thawed. 

Raw fillets of our own trout meticulously marinated in a blend of salt, sugar and beet and gently dried for a firm consistency. The Gravlax fillet heart is presented in a skinless slab, to be sliced thinly for a unique taste experience.