Eating fish more often, leads you to success.

Smoked trout – the white and lean meat of a mountain fish, a taste you won’t ever forget

Mountain inhabitants have always preserved meat by salting and smoking it, especially fish, a treat that was not often found on the tables of these villagers, full of cheese and mutton, as opposed to Danube fishermen, accustomed to the flavoured taste of fish. Consequently, Transylvanians own the secret of trout smoking conservation method.

Precisely from Brodina, the grandparents of grandparents have created an entire history of trout farms using a box for smoking the trout with fir-tree branches. The recipe also has roots in Bukovina, where the villagers used this powerful scent gift of the fir-tree to create one of the most refined and savoury appetizers smoked in needle leaves and kept in a fir-wood box.

This wise blend of needle leaves gives the trout an amazing flavour, making it one of a kind in the Romanian cuisine. 

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The project of promoting and relaunching the fish consumption in Romania, it is funded by POP 2007-2013, with the support of the Romanian Government and European Union. This project is made by Doripesco during 2013-2015.

The purpose of this project is to promote the consumption of fish and highlights the importance of fish consumption. People can understand the importance of fish consumption for the body only by emphasizing its nutritional properties. Fish is an important food for a responsable feeding and for this reason it should not be missing from your shopping cart because of its important nutrients.

At the same time, we must report the decline of fish consumption in Romania, compared to rest of the European Union (annual consumption of fish in Romania is of 4,5 kg/person/year, of 10 times lower than the European Union. The largest consumers of fish and fish products are Portugal and Spain, which consume 48 / 45 kg/person/year).

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