The product
Steamed Trout Fillet with Herbs - Trota dello Chef alle Erbe
Steamed fillet of rainbow trout, deboned and skinned, flavored with herbs
Code:
94102
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
140 g approx
Minimum order:
1 piece
| Description | Rainbow trout, bred in springs of Friuli, in a natural environment, respecting the natural breeding times and growth |
|---|---|
| Appearance | Single portion fillets, reddish orange in colour with firm boned and skinned meat, with a slightly spiciness |
| Taste | Soft on the palate, the Trout Chef is very delicate and refined, characterized by a delicate spiciness |
| Our selection | Trout are naturally fed with selected feed, without preservatives and dyes. A further value consists in the processing: the spining is done by hand |
| Suggestions | Trout Fillet with Herbs can be served as an aperitif on a slice of toasted bread with fresh goat cheese or as a second course with vegetables, preferably in season, sautéed in a pan, such as carrots, green beans or broccoli |
| Ingredients | Rainbow trout (Oncorhynchus Mykiss), herbs, salt, natural aromas, spices in varying proportions 0.1% |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| FAO Area | // |
| Weight | 140 g approx |
| Packaging | Filetto singolo confezionato in busta sottovuoto |
| Storage Conditions (unpacked products) | Keep refrigerated between 0 and +4° C |
| Storage Conditions (packaged products) | Keep refrigerated between 0 and +4° C |
| Instructions for use | Deboned and skinned, ready-to-eat |
| Nutrition Declaration | Energy: 567 kJ / 136 kcal Fat: 6,7 g of which saturates: 1,3 g Carbohydrate: <0.5 g of which sugars: <0.3 g Protein: 19 g Salt: 1,8 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.
From the same producer
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