Albatros herring fillets
Fished in the northern seas throughout the year, herring is a fish rich in mineral salts such as potassium, calcium, phosphorus and vitamin A. In Italy, tradition has it that it is consumed mainly salted and smoked. Albatros offers smoked herring fillets with a delicate taste, accompanied by natural smoking with beech wood. In a small format for the final consumer and in a larger format for consistent consumption. Herring fillets, rich in proteins and polyunsaturated fatty acids, offer an original alternative for daily fish consumption.
Herring fillets on the table
The smoked herring fillets can be eaten alone or prepared with a short soaking to attenuate the intense salt flavor. Some of the techniques used for a more delicate tasting are soaking in milk or beer. The time to soak depends on the degree of delicacy you want to obtain (from six hours onwards). Subsequently this fish offers an incredible variety of recipes: simply dressed with oil, with chopped celery and carrot, on raw orange and fennel carpaccio, with potatoes, lemon and thyme, as a condiment for pasta and mixed salads with beans and croutons.