SMOKED SALMON TROUT
When Giuseppe Pighin introduced the first trout-fries in his lake more than thirty years ago, nobody could have imagined how famous his trout would become.
At the beginning it was just a hobby. It was the pleasure of staying out in the open-air in contact with nature in “his” Tagliamento whose secrets he has known since childhood. The result of his passion were the lively, genuine and fleshy trout, greatly appreciated by those people lucky enough to taste them. This passion became a job and the small lake was slowly transformed into a fish farm that was nothing like traditional intensive fish farms. It was indeed decided to preserve the trout’s natural environment: earthen tanks with running water, natural food, and not force feeding the fish but respecting their natural growth patterns.
This was just the first step towards the “creation” of the Queen of San Daniele smoked trout. The awareness that people have less and less time for cooking, combined with an encounter with an old expert on food smoking resulted in a range of Friultrota specialities, including ready to eat dishes, homemade products free from preservatives or colouring agents. Besides the Queen of San Daniele, a cold-smoked trout, which is a valid alternative to salmon, there is also the “Fil di fumo” a warm-smoked trout with a delicate taste, the Chef’s Trout, which is steam cooked and the delicious “guanciali”, trout caviar, ready-to-eat condiments and many other culinary delicacies.
The company philosophy can be summed up in a saying coined by the company:
“For a trout to be good it must be a good trout”.
Less obvious than what it may seem, this saying expresses the choice made by the company to pursue quality in all aspects and to defend the richness of the typical flavours and tastes. The same flavours and tastes which can be discovered by visiting the new company store located inside the new building of Friultrota on the road connecting San Daniele to Aonedis, in the ham factories area. Here you can find all the trout-based specialities but also: unsalted herring, bass, gilthead bream, small mackerels and smoked swordfish as well… all processed using traditional methods. The new shop is meant to be a meeting point for food lovers, that also hosts workshops, didactic lessons and guided tastings.
