Smoked trout, smoked mackerel, smoked eel, smoked cod

Smoked trout fillet is a premium product, ideal for professionals looking to offer delicate flavours. Sold in 150g portions, these rainbow trout fillets, farmed in Denmark, are salted and smoked over beech wood. This process gives them a melt-in-the-mouth texture and a slightly smoky flavour. Professional culinary uses: ► Starters and appetisers: This smoked trout fillet can be served as a starter, on toast with cream cheese, or in salads. ► Accompaniment to dishes: Trout can be served as an accompaniment to other dishes for a touch of sea flavour. ► Pasta dishes: These smoked trout fillets go perfectly with pasta, risottos, or rice dishes. Storage and preparation tips: This product should be stored in the refrigerator at an ideal temperature between 0°C and 4°C. Once opened, it is recommended to consume it quickly (within 48 hours). Once thawed, the product should never be refrozen.

Tender and flavorful smoked eel fillet, carefully prepared to reveal its subtle aromas. Selected by Ledelas. Culinary uses: Perfect for appetizers, on toast or as an accompaniment to salads and refined dishes. Storage and preparation advice: ► Store between 0 °C and +4 °C ► Consume promptly after opening ► Enjoy cold, no cooking needed

A trout raised in the Pyrenees, upstream from the Nive river in the Aldudes valley. As with salmon, this fish is exceptional, benefiting from top-quality waters and exemplary breeding methods (disease control, feed and density).

This albacore tuna, traditionally fished in the Atlantic or Indo-Pacific, is smoked by hand using a secret process. Presented as a lomo, it can be sliced thinly or diced, and combined with your piperades, salads, sandwiches, fried eggs... It's a great alternative to cured meats, delicious with Basque guindilla peppers.