• The sea trout that we use for smoking is not the freshwater trout reared in Israel. Trout comes from the Salmon family and lives both in the sea and fresh water. Since trout meant for smoking must be large enough, they are raised in fish farms in the North Sea, where the natural cold weather conditions increase the fish's layer of fat. We import the trout from leading fishing companies in Norway.
    As part of the Herrmes Fish brand, we offer hot and cold smoked Trout, smoked in a similar fashion to Salmon: cold smoking up to 28°C for 2.5 hours and hot smoking up to 80°C for 30 minutes.
    A Plateful of Quality
    Smoked trout – which is already fileted – can be used in sandwiches, salads and pastas. It's meat is lighter and more tender than salmon, and its taste is more subtle.
    Vitamin D in the Winter
    Trout is a great source of Omega 3 fatty acid, and Vitamins A and D. This makes it a great culinary option in the summer, when eating cold fish is popular – as well as in the winter when we get less natural Vitamin D from the sun.
    Sold by weight or in 100 or 200 gram packages.
    For more information or to place an order, please contact us on 08-6444564.