It is a hot smoked fillet. It is incredibly convenient to serve on the table, and the taste is even more tender than when whole fish is smokes. We cook fillets directly on our farm. In a special smokehouse the fish is heated at a temperature of 120-140° for 35 minutes with sawdust of alder from Siberia. Right after cooking the fish gets a rich dark golden hue, and its meat becomes so juicy, soft and rich with a pleasant aroma of smoke that you want to try it immediately.

Item weight from 500 g
Storage period 10 days