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Food technicians of our breeding farms using special care and treatment for the trout chosen for smoking and a government veterinary always controls the fish. At a constant water temperature of 14°C young breeds grow in fresh spring water in our breeding stations. Constant microbiological analysis of the water quality is being done for the research on critical substances. By the help of this professional control it is possible to reach best quality results.
| Size |
Package |
Weight |
Stock Temperature |
Shelf Life |
| 100 gr (2 pieces) |
Vakuum |
10-15 kg |
-20°C |
1 year |
| 125 gr (2 pieces) |
Vakuum |
10-15 kg |
-20°C |
1 year |
| 500 gr (4 pieces) |
Vakuum |
10-15 kg |
-20°C |
1 year |
| 500 gr (5 pieces) |
Vakuum |
10-15 kg |
-20°C |
1 year |
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Fresh Eel being caught in Turkish waters will be chosen by keeping close attention, and will be smoked and packed for export conditions.
| Size |
Package |
Weight |
Stock Temperature |
Shelf Life |
| Fillet 100 gr |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
| Fillet 150 gr |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
| Fillet 500 gr |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
| Whole fish |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
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We get our salmon from fish farms in the Atlantic Ocean. For salmon we use cold smoke processing and the fish will be prepared and posted as filet or as slices in form of fresh fish or frozen fish based on our customers’ demands.
| Size |
Package |
Weight |
Stock Temperature |
Shelf Life |
| 100 gr |
Vakuum |
10-15 kg |
-20°C |
1 year |
| 200 gr |
Vakuum |
10-15 kg |
-20°C |
1 year |
| 800-1200 gr |
Vakuum |
10-15 kg |
-20°C |
1 year |
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We offer chosen mackerel as filet or as smoked fish for selling. Smoked filet will be packed and posted on our customers’ demands.
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We offer smoked Bonito as filet. Smoked bonito filet will be packed and posted on our customers’ demands. |
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