The story of this fish farm begins in 1988 with the production of smoked trout. Then came fresh trout filets; trout marinated in aromatic vinegar; smoked and marinated fresh filet of char; trout eggs, roe and tartare; fresh or smoked common whitefish; and grayling. Products crafted with an artisan's skill, without additives or colourings, smoked over mountain softwood shavings. A natural process, which also uses Cervia salt and organic cane sugar.
