Description
In cooking, cold-smoked white fish is used as an independent dish or ingredient for salads, soups, pasta and other dishes. It goes well with vegetables, herbs, sauces and various side dishes.
One of the main advantages of cold-smoked white fish is the preservation of all the beneficial properties of the original product. When smoked cold, the fish is not subjected to heat treatment, which allows you to preserve all the vitamins, minerals and antioxidants. In addition, thanks to smoking, the fish acquires a richer taste and aroma.
