Steamed Trout Fillet - Trota dello Chef alla Mediterranea

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.