Salting: In order to ensure the highest quality and the consistency of the Regina Salmon-Trout meat, salting is done by hand, only dry salt is used and special and long attention to details is given.
Deboning: Deboning is done very carefully by hand, a time-consuming method that protects the fish and allows us to eliminate even the smallest bones from the fillets.
Smoking: The smoking process is done at low temperature that protects the nutritional and tasting characteristics of the fish. The smoke is always natural and is produced from the slow burning process of selected woods, berries and aromatic herbs, all coming from the local forest ecosystem. Our delicate smoking enhances the typical fragrance of our Regina Salmon-Trout and protects its renowned lean, firm meat that is rich in Omega-3.
Every process we follow in the production is hand delivered and designed to best preserve the nutritional characteristic of the unique Regina Salmon-Trout.