Smoked fish gourmet recipes
Smoked Line
A selection of smoked fish realized with the handicraft method and exclusively natural ingredients. After careful selection of the fish, the cutting and grooming takes place exclusively by hand. Dry salting, drying and cold smoking are carried out by hanging with beech smoke.
Swordfish
Salmon
Tuna
Sea bream
Seabass
Tris of smoked fish
Project financed with
PO FESR Sicily 2014/2020. “Axis priority 3. Action 3.4.2”
"Incentives to purchase internationalization support services"
Information
European Union
Italian Republic
Region of Sicily
PO FESR Sicily 2014/2020