"Helvetic Salmon" - skinless filet
"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.
About the artisans
Our fish farm was put into operation in December 2013 according to the most modern technical construction principles for aquaculture. The most modern trout farm in Switzerland draws its water from three underground wells. The water is therefore always of very good quality and potable. Good water quality is the basic prerequisite for the production of quality fish. However, the water is reused several times by the fish farm. Once the water has flowed through the fish, it is treated at the end of the flow channel through various filter stages so that it can be reused for the fish. This partial circulation system is therefore very resource-efficient. A conventional fish farm consumes a hundred times more water per fish. From the egg to the finished fish, the "Rubiger trout" is reared with great care by the Rubigenhof team for around 15 to 20 months.