Just one production process with maximum hygiene

Just in time delivery accounting of live trout directly from the truck into reservoir.

Automatic slaughtering and filleting under supervision of our experienced staff.

The fillets are weighed and graded Notebook asus automatically into wagons and then matured in brine.

Following salting the butterfly fillets are hanged onto the smoke trolleys.

After smoking at +70°C the delicious
golden trout fillets are transported into
the chilling room.

Directly from the chsilling room the fillets are skinned and packed according to customer need and specification best game.

Following weighing and packing the goods are packed into outer cartons, placed on pallets ready to be shipped.

No matter if food service or retail, fillets or loins, vauumpacked or MAP, distributors brand or private label, we are ready to meet any requirement.

The final product is shipped on the day of processing to ensure superb quality and a longer shelf life.