Smoked Trout

Smoked trout in fillet form. The product is gutted, salted (brined), and smoked in wood-fired or electric ovens, with the head, tail, skin and bones removed. It is packed to the requested weight in MAP and vacuum packs. Shelf life is 12 months at -18°C, and 30 days at 0-4°C for MAP-packed products. Produced by Keban Alabalık. Product name: Smoked trout fillet Product description: Gutted, salted fish smoked in wood-fired or electric kilns, headless, tail-, skin- and bone-free Packaging: MAP packs and vacuum packs in weights required by the customer Shelf life: 12 months at −18 °C / 30 days at 0–4 °C for MAP-packed products