We are proud that the "Regina di San Daniele", Salmon-Trout is a unique and traditional Italian specialty, recognized as "Italian Traditional Gastronomic Specialty" by the Ministry of Agricultural, Food and Forestry Policies.
Regina di San Daniele cold-smoked Salmon-Trout fillet is produced using artisanal methods and since 1970s has been the heart of our lives and business.
Here's what makes Regina Salmon-Trout unique:
Farmed in an eco-friendly way: very low fish density, natural non-forced feeding, natural growth times.
Tagliamento River and its ecosystem gives our Regina Trout its unique characteristics.
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We process our Regina Trout right after fishing, to maintain its nutritional value.
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Artisanal methods: our Regina is refined and boned by hand, dry salted.
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Cold smoking over fragrant woods, berries and aromatic herbs.
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Rich in Omega-3, Proteins, Niacin and B12.
WHOLE FILLET: The smoked cold-cured Regina Trout filet, carefully trimmed and deboned by hand, is available whole or pre-sliced (variable weight 300-800g).
REGINA TARTARE: Gently chopped at low temperatures, made only from the finest fillets, cold smoked.
REGINA CAPRICCIO: The heart of the fillet, the most tender and delicate central part, hand-trimmed and slowly cold-smoked.
REGINA REFINED WITH CITRUS: The fascinating taste of our Regina trout matched with the zest of the finest citrus fruits grated by hand.
REGINA IN SLICES: The Regina in long, hand-cut slices, cold smoked.
Trout Eggs: Bright red pearls, crunchy on the palate. Their delicate salting enhances rather than masks their distinctive flavor.
Trout Cheeks: The food of the gods! Soft rarities, extracted one by one by hand, enhanced by the fruity notes of extra virgin olive oil.
Trout Bottarga: A prized delicacy, with a milder taste than traditional bottarga. Excellent as a seasoning, alone or paired with Trout Eggs.