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We are famous for our salmon trout tartare and our customers love it. Yet, we have removedthe product from our assortment and use only the tender fillet of dry-aged salmon trout.

Through our special dry-aging process, the trout receives its special combination of aromas and tender texture. Under the controlled conditions in our drying cabinet, the trout is refined to perfection during this elaborate process. Turn the tartare out of its jar, maybe add one of our sauces, white bread or toast and you have created the perfect starter for special occasions.

Dry Aged Trout Stage III, salt, lemon, chives, organic olive oil
Type of fish and way of preparation
Our special dry aging process gives the trout a unique variety of flavors and a delicate texture. In this complex process, the trout is refined under controlled conditions in our maturing cabinet to its perfect degree of maturity. The trout that we refine into dry aged trout are allowed to grow in Andreas' ponds for at least four years until they reach a weight of 5 to 6 kg. They are slaughtered using the Japanese Ikeshime method, which results in a particularly tender fillet and is extremely stress-free and animal-friendly for the fish. Before they are allowed to mature, the fish are gutted, cleaned and dried without water. Then they come to our maturing cabinet, where they age for at least 21 days.
Fished directly from our own spring in Carinthia.
Glass Jar
Es handelt sich um ein Naturprodukt, das tatsächliche Gewicht kann daher um etwa 10% abweichen. Wir bemühen uns aber, dass immer du mehr davon hast. Preis pro 100g = 7,60€
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