The product
Filetto di Trota Salmonata in olio
Salmoned trout fillets, hot smoked and marinated in oil
Code:
94110
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
2 kg
Minimum order:
1 piece - only by reservation
| Description | Rainbow trout, bred in springs of Friuli, in a natural environment, respecting the natural breeding times and growth |
|---|---|
| Appearance | Single punch threads, pink-orange, compact |
| Taste | The meats are firm, with a delicate flavor and a slight smell of smoke |
| Our selection | Trout are naturally fed with selected feed, without preservatives and dyes. A further value consists in the processing: the fish spines are removed by hand |
| Suggestions | Great second dish with cooked vegetables: grilled eggplant, leek or stewed celery, soy sprouts spiced in pan |
| Ingredients | Iridescent trout (Oncorhynchus Mykiss) 75% salmonate, cornseed oil, salt, parsley, wine vinegar. |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| May contain traces of: | Sulphur dioxide and sulphites > 10 |
| FAO Area | // |
| Weight | 2 kg |
| Packaging | Thermoseted trays in 2-piece cartons |
| Storage Conditions (packaged products) | Store in a refrigerator at 0 + 4 ° C |
| Instructions for use | Once opened, keep the product in oil |
| Nutrition Declaration | Energy: 1278 kJ / 309 kcal Fat: 27,5 g of which saturates: 3,9 g Carbohydrate: 0,8 g of which sugars: <0.3 g Protein: 14,5 g Salt: 1,1 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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