o chemical supplements, improving colour or helping fish to remain fresh longer, are used, while preparing fish products. We do not use borrowed receipts of how to prepare fish – everything is created by ourselves. Whether the smoked fish will be tasty, belongs from various processes. Smoked fish can be of cold and hot smoke. The expiry date of cold smoked fish is long, taste – fantastic. The fish is smoked according to peculiar technologies. Cold smoked fish has a natural taste, endued by a peculiar sort of wood. The range of hot smoked fish is huge. We can smoke any sort of fish starting with Lithuanian bream finishing with exotic shark or ray. Different sorts of fish are prepared in different ways. Fish is smoked from fish fillets to dissected fish. The peculiar smoke is applied in order to maintain fantastic taste and appearance. While smoking, perfect taste, quality and colour, satisfying even the most fastidious clients, are received.
e salt herring and salmon of different kind. While drying the fish, the particularly good taste is trying to be obtained. Fish is salted using a particular technology and is nurtured to a very high quality, using appropriate temperature treatments. After that, fish is introduced to the market in vacuum and natural souse. Herring might be salted in 3 different ways: slightly, strongly or medium. Salted production is very popular among the clients, because of its appearance and taste peculiarities.
he fish is prepared using special technologies, created by ourselves. It is dried using natural methods. While keeping fish in suitable conditions, its expiry date becomes long. Dried fish does not loose its taste peculiarities. Dried fish is an ideal snack with bear.
