700GR OILS IN OIL (DRAINED WEIGHT)

 All the fish we work admit the oil very well. We use extra virgin olive oils in those fish that enhance their flavor, as is the case of Smoked Cod because it has a stronger flavor. In the case of fish with softer flavors, virgin olive oil would eliminate its flavor, so we use sunflower oil that enhances the nuances of smoke and improves its conservation. We find all the fish we make:

Smoked Norwegian Salmon, Smoked Cod, Smoked Trout, Smoked Cantabrian Anchovy, Smoked Red and White Dove, Smoked Tuna, Smoked Marlin, Smoked Sardine