Salmon Trouts

"Helvetic Salmon" - skin-on filet. 

These are salmon trout, subspecies "Steelhead - Trout".

Only fish that meet the highest quality standards are selected for this product. When they have reached a weight of four kilograms after three years, we refine them in our own processing facilities. The fat content of Swiss salmon is significantly lower than that of salmon, which means that the structure of the meat is somewhat firmer.

Conservation: consume within 2 days. Keep refrigerated.

"Helvetiv Salmon" - fillet without skin.

Salmon trout from the subspecies of the "Steelhead - Trout".

Only fish that meet the highest quality standards are selected for this product. Once they have reached a weight of four kilograms after three years, they are processed on the farm. The fat content of Helvetic Salmon is significantly lower than that of salmon, which means that the meat structure is somewhat firmer.

Conservation: consume within 2 days. Keep refrigerated.

"Helvetic Salmon" - smoked and sliced. 

These are salmon trout, subspecies "Steelhead - Trout".

Only fish that meet the highest quality standards are selected for this product. When they have reached a weight of four kilograms after three years, we refine them in our own processing facilities. The fat content of Swiss salmon is significantly lower than that of salmon, which means that the structure of the meat is somewhat firmer.

In order to give refinement to the fish, we have adapted and perfected the cold smoking process. Only the best parts of the fish from the sides of the fillet are then trimmed.

Conservation: consume within 2 days. Keep refrigerated.

Salmon Trout - skin-on filet.

The "Rubigen salmon trout" is, thanks to its higher fat content, somewhat more tasty than the trout. The red colouring and the size of the fish make every dish an "eye-catcher".

Conservation: consume within 2 days. Keep refrigerated.

Salmon Trout - skinless filet.

The "Rubigen salmon trout" is, thanks to its higher fat content, somewhat tastier than the trout. The red colouring and the size of the fish make every dish an "eye-catcher".

Conservation: consume within 2 days. Keep refrigerated.