Trout and not only…Friulian Trota

The company Friulian Trota born in 1970 by the will of Giuseppe Pighin, always fond of fishing. The pond where exercise their hobby has turned, slowly and with great passion and dedication, a breeding different from any other. Yes, because the main objective of Joseph Pighin was to enhance a genuine trout, bred with non-conventional procedures to ensure the quality and wholesomeness of the product.
So much water, very low density of fish, natural food and not forced integrated to obtain compact and tasty meats and on time natural growth.
In this natural habitat salmon trout reach the 8-10 kg of weight in 7-8 age. Through research of traditional processing methods did the "Queen of San Daniele", the smoked salmon trout and a series of products.
All specialties, in addition to being ready to use and easy to use, are distinguished by the goodness and for the genuineness that makes them light and digestible.
To preserve the organoleptic characteristics of the trout is worked just drawn, strict compliance with the cold chain, thus avoiding the deterioration of the product. Salting is done exclusively with dry salt, for a period of time that varies according to the size of the fish. The smoking process is carried out in two ways: hot or cold. The choice is made according to the type of product to be obtained. In the case of "Fil Smoke" for example we use the technique Hot, "The Queen of San Daniele" instead is treated with cold smoke, less than 27 °C, and takes longer. After the phase of 'smoking the product is further cleaned of all types of waste and thorns. Any slicing from trout fillet occurs at room temperature, without freezing the product beforehand, not to alter the characteristics and the texture of meat.
Among the products:
Smoked trout Queen of San Daniele: is produced with freshly caught trout work, following traditional methods and using only natural ingredients. The smoking is carried out according to traditional methods with wood flour, berries and herbs. This process allows you to enhance the organoleptic qualities and to preserve the natural content in OMEGA 3.
Smoked Swordfish: Processing is carried out with great care and for smoking are used special mixtures of hardwoods, which give the product the known characteristics of flavor and delicacy of the best smoked products.
Norwegian Salmon: the result of careful processing of fresh salmon varieties “Salmo Salar”. All the manufacturing process, is made in the traditional way, without the use of industrial methods.
Smoked tuna: Processing is carried out with great care.
Friultrota