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Hot smoked products

When smoking by a hot method, the temperature of smoke which processes fish reaches 120 degrees. It becomes ready to the use in several hours. Smoke-cured products have delicious aroma and fine gentle taste. Smoking allows to keep all vitamins and amino acids containing in fish. Such vital minerals as iodine, calcium and magnesium remain for 75-80%. This type of processing does not require additional fats. As a result fat content of smoked fish remains within acceptable standards.

Hot smoked Owston's rockfish (Sebastes owstoni)

Hot smoked Owston's rockfish (Sebastes owstoni)
Price: 414 rub, weight 1 kg

Hot smoked salmon fish heads

Hot smoked salmon fish heads
Price: 200 rub, weight 1 kg

Hot smoked halibut heads (Reinhardtius hippoglossus )

Hot smoked halibut heads (Reinhardtius hippoglossus )
Price: 362 rub, weight 1 kg

Hot smoked octopus

Hot smoked octopus
Price: 1673 rub, weight 1 kg

Hot smoked (arabesque) greenling /Okhotsk Ataka mackerel   (Pleurogrammus azonus)

Hot smoked (arabesque) greenling /Okhotsk Ataka mackerel  (Pleurogrammus azonus)
Price: 547 rub, weight 1 kg