The primary reason for smoking fish had been formerly to preserve it, it was now mainly to impart a pleasant mild smoky flavour. Namely desire of gastronomic progress unite past and present generations. Best for smoking is fish under 3 years, then you can get the finest taste and flavor. According to the temperature, smoking is cold (not exceeding 40), hot (80-180) semi hot (50-80). The process of smoking also slows the growth of bacteria, making fish safe for consumption. Using Gallus-trade smoking chips allows high-quality fish become an excellent product. To complement the taste of fish the appropriate are alder smoking chips and fruit trees smoking chips(apple, cherry), that will give fish a delicious color and flavor and soft texture.



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