Smoked Fish

The smoked products from IE Nugmanova represent a premium segment of the assortment, crafted according to traditional recipes using modern high-tech equipment. The production process includes careful selection of raw materials, delicate salting, and mandatory aging of the fish prior to the actual smoking. Two main processing methods are utilized in production. Cold smoking takes place at low temperatures, allowing the fish to retain its dense texture, natural fat content, and a full complex of vitamins and Omega-3 fatty acids, while imparting an exquisite aroma and a golden hue to the product. During hot smoking, the product undergoes thermal treatment, making the meat tender, juicy, and easily separable from the bones. The exclusive use of natural sawdust from deciduous trees guarantees a pure taste free of chemical aftertaste and bitterness. The finished products are available both in bulk format and in airtight vacuum packaging, which reliably preserves the freshness, juiciness, and aroma of the smoked fish during transportation.