Contact:  Worihan
Email:  [email protected]
Stand #:  P01-A
Country: CHINA
Website:   https://www.longyangxia.com.cn/

We respect the traditional low-temperature slow smoking process. In our sashimi-grade standard factory, we reject the
method of quick salting with brine and insist on manually applying natural edible salt and sugar to fresh fish meat to ensure even distribution and slow marination for flavor penetration.

We carefully select one type of imported beech wood from more than ten different flavor-smoking woods to slowly
cold-smoke the whole trout. We wait for the aroma of the smoking wood to slowly penetrate into every inch of the fish meat.
Moreover, cold smoking can retain the moisture of the fish meat to the greatest extent, making it elastic, tender, with even fat and excellent taste.

Combining modern healthy eating habits, we have reduced the salt content in seasoning. The perfect saltiness and the fragrant woody smoky aroma linger from the tongue to the tip of the nose. Pick a piece of fish meat and put it in your mouth to feel its oily softness. It is suitable for eating on its own, and is also recommended to be served with bread or wine as a side dish.

HORECA – NEW PRODUCT
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