After we caught our fish from our tanks weighing about 400 grams, we clean them, place them in brine and smoke them in the smokehouse that has been certified according to iso 22000: 2018.
In the smoking chamber we flavor them with beech wood smoke and after we achieve the pasteurization of the fish reaching 90 oC, we leave them to cool and then we filter them and pack them in a vacuum.

They maintain for 4 months at a refrigerator temperature below 4 οC.

For the human body, this variety of fish is very useful. This is due to the fact that it contains high levels of vitamins A and E.

In addition, the trout is valued for the presence in the structure of a special complex of fatty acids that have a beneficial effect on hair growth, nails, skin condition and the whole body.