An exceptional smoked trout, prepared using traditional methods :
Trout smoked a maximum of 4 days after being caught - slices specially selected the quality of their visual appearance – each batch of trout is identified and traceable from birth to the consumer.
This Label Rouge Smoked Trout is prepared from fresh raw material and is never frozen (from slaughter to distribution). Freezing is prohibited due to its possible drying effect on the fillets.
Dry Salted
Dry salting is the traditional method of preserving fish. Dry salted trout are characterised by more consistent colour and firmer texture than those prepared by salt injection. Also, the salt content of the product is very low, not exceeding 3.3/100g flesh.
Smoked a maximum 4 days after harvest
Smoking takes place a maximum of 4 days after harvest to ensure the fillets are rapidly stabilised by the smoke and to reduce the risk of deterioration. This maximum period includes slaughter, gutting, filleting, trimming and salting.
Hand or mechanically sliced (with no stiffening)
Label Rouge smoked trout is sliced fresh, by manual or mechanical methods. Stiffening requires partial freezing of the fillet at -10°C (core temperature) before slicing, to harden the flesh and thus facilitate mechanical slicing. It is not permitted for Label Rouge as it can change the texture and appearance of the product.
|
PRODUITS ALIMENTAIRES |