Don Reinaldo

Wood-smoked trout

The trout is farmed in a river close to the Galician cannery, and sisters Ana and Marta Pérez - the cannery owners - collect the best fish each morning and it is prepared the same day. Beech wood is then used to smoke the trout for one to two days for a delicate smoked flavour. The trout that go in the tins are small because they are more flavoursome and the wood smoke complements the flavours very well, the sisters say.

Energy, 377 kJ / 90 kcal Fat, 3g - of which: Saturates, 0.4g Carbohydrates, 0g - of which: Sugars, 0g Proteins, 15.7g Salt, 0.7g

Ingredients: trout (fish), olive oil (29%), natural smoke and salt

Weight: 170g

Farmed, 2


Origin: Spain (Galicia)