The product
Fil Rosè di Trota
Salmon trout loin marinated and cooked at low temperature
Code:
94179
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
100 g approx
Minimum order:
1 piece
| Description | Salmon trout of the Iridea variety marinated with wine vinegar, salt, sugar, and black pepper, and cooked at low temperature |
|---|---|
| Appearance | Slice of salmon trout with a pink-orange color, the flesh is firm yet tender, and completely deboned |
| Taste | At the bite, it resembles roast beef but made from trout, with a delicate and elegant flavor, highlighted by pronounced aromatic notes from the pepper |
| Curiosity | The trout are raised for about 14 months, fed naturally with selected feed; the fillets, marinated and cooked at low temperature, are then manually packaged without the addition of colorants or preservatives |
| Our selection | High-quality raw materials processed in an artisanal way with a spirit of innovation; these are the secrets of Friultrota, which has been working in the fish industry for 40 years with an ethical approach in its product and market choices |
| Suggestions | Ideal for quick dishes, paired with fresh vegetables and a yogurt sauce |
| Ingredients | Iridea TROUT (Oncorhynchus mykiss) salmonata, salt, wine vinegar, black pepper "Tellicherry" 0,5%, sugar |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Raised in Italy |
| Weight | 100 g approx |
| Packaging | Single fillet packed in a vacuum bag |
| Storage Conditions (packaged products) | Store in fridge at 0/+4°C |
| Instructions for use | After opening, consume within 3 days |
| Nutrition Declaration | Energy: 702 kJ / 168 kcal Fat: 9,1 g of which saturates: 1,3 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 21 g Salt: 2 g Typical value per 100 g |
The producer
Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia
Why we chose them
Giuseppe Pighin, Mauro's father and Erica and Angelo's grandfather, founded Friultrota in 1984: passionate about sport fishing on the Tagliamento
River, he decided to turn his passion into a job. He began breeding trout in the crystal clear waters of the Tagliamento and transforming them into a
ready-to-eat product, boneless fillets delicately cold-smoked: thus Regina di San Daniele was born. A product that anticipated one of today's main
market trends, ready-to-eat gastronomy, by decades. Vision, an ethical approach to product choices and a focus on improvement and innovation
have kept us on the same wavelength throughout a collaboration that has lasted more than twenty years. The production process is artisanal, with
many steps carried out strictly by hand, such as salting and deboning, and all products are free from colourings, preservatives and flavourings:
smoking is carried out using natural smoke from wood, aromatic herbs and berries.
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