Vacuum-packed fish

Cold smoking is accomplished in hi-tech smoked ovens, where precise temperature conditions are used and humidity level is under control. Unique peculiarity of smoking is usage of fruit trees sawdust only. Thus, cold smoked fish of trademark “U.F.C” obtain refined taste and pleasant colouring of different shades from light golden to yellow brown. High quality packing materials help to preserve product and its taste in compliance with strictly established state standards.

Fish salting is the most widespread kind of preserving fish using table salt to prolong its shelf life. During this process products acquire particular taste, scent and consistence. It also helps to take it without any additional culinary treatment. Moreover fish preserves all useful microelements and vitamins.