Trout fillet

These trout are from controlled freshwater aquaculture and are processed at Forellen Abel, where the fillets are gently refined into smoked products after deboning and skinning. The fillets are smoked whole, ensuring a clean cut and uniform processing. The 125g unit is vacuum-packed fresh, offering a clear, easy-to-handle portion. The flesh is pale pink to rosé, finely fibrous, and has a delicate yet firm texture. The smoky aroma is mild and clear, allowing the natural flavour of the trout to remain unchanged. The surface is uniform and maintains its shape during portioning. The fillets are suitable for direct cold consumption, for defined delicatessen portions, for platter applications, and for uses where an immediately usable, compact unit is required. The vacuum packaging ensures clean handling and consistent quality.

These trout originate from controlled freshwater aquaculture. After deboning and skinning, the fillets are gently refined as smoked products. The fillets are smoked whole, ensuring a clean cut and consistent processing. The 125g portion comes vacuum-packed fresh, offering a clear, convenient serving. The flesh is pale pink to rosé in colour, fine-grained, and exhibits a delicate yet stable texture. The smoky aroma is mild and clear, allowing the natural flavour of the trout to remain unchanged. The surface is uniform and maintains its shape when portioned. The fillets are suitable for direct cold consumption, for defined delicatessen portions, for platter presentations, as well as for applications where an immediately usable, compact unit is required. The vacuum packaging ensures clean handling and consistent quality.

These trout are from controlled freshwater aquaculture. After deboning and skinning, the fillets are gently processed into a smoked product. The fillets are smoked whole, achieving a clean cut and consistent processing. The 500g unit is vacuum-packed fresh, offering a clear, manageable portion. The meat is pale pink to rosé in colour, fine-fibred, and exhibits a delicate yet firm texture. The smoky aroma is mild and clear, allowing the natural flavour of the trout to remain unaltered. The surface is uniform and remains dimensionally stable when portioned. The fillets are suitable for direct cold consumption, for defined delicatessen portions, for platters, and for applications where an immediately usable, compact unit is required. The vacuum packaging ensures clean handling and consistent quality.

Smoked trout fillet without skin from Forellen Abel, freshly vacuum-packed and presented in a convenient 500g styrofoam tray. Gentle smoking imparts a subtle smoky flavour to the tender fillet, while maintaining the trout's succulent texture and mild taste. The skinless fillet is ready to use and ideal for cold platters, starters, salads, fish counters, or fine dishes in the catering and retail sectors.

These trout fillets are from controlled aquaculture. After gutting, they are filleted, deboned, and then gently smoked over selected wood. After the smoking process, the skin is completely removed to ensure a uniform, clean cut. The fillets are sorted and placed in trays, which ensures a stable shape and a defined presentation. The flesh has a light pink to golden hue, depending on the smoking process, as well as a delicate, fine-grained texture. The fillets are soft yet hold their shape and exhibit a mild, smoky aroma that clearly enhances the natural freshwater flavour of the trout. The surface is smooth and uniform, with no skin present. The product is suitable for cold applications such as sandwich toppings, salads or cold platters, as well as for lightly heated preparations that require a fine structure and a subtle smoky aroma. The tray packaging allows for careful removal, clean portioning and an attractive presentation at the counter or in production.