HOT smoked IRIDEA trout - 200g fillet

DURING THE HOT SMOKING PROCESS THE FISH IS COOKED A STEAM AT LOW TEMPERATURES WHILE AN UNDERLYING BRAZIER SPRAYS THE AROMAS OF CHERRY WOOD. THE RESULT IS A PRODUCT FROM INTENSE SCENT, BUT WITH DELICATE TASTE; THE MEATS ARE COMPACT BUT JUICY. HOT SMOKING IS A TYPICAL TYPE OF PROCESSING IN COUNTRIES OF NORTHERN EUROPE. THE USE OF THIS TECHNIQUE ON THE LEAN MEAT OF THE IRIDEA TROUT CREATES UNIQUE PRODUCT THAT IS DIFFICULTLY FIND ON THE MARKET, RICH IN PROTEIN AND HIGHLY DIGESTIBLE. EXCELLENT ON BREAD WITH A HERB-FLAVORED MAYONNAISE, MIXED WITH FRESH CHEESE TO OBTAIN A MOUSSE, CRUMBLED ON PASTA AND RISOTTI, AT ROOM TEMPERATURE WITH PLENTY OF SEASONAL VEGETABLES THAT ARE HOT THAT COLD. KEEP THE PRODUCT IN THE REFRIGERATOR BETWEEN 0 ° C AND 4 ° C ONCE OPEN, CONSUME IN 3-4 DAYS EXPIRY MAX 75 DAYS