Smoked Products
From the specially designed smoke house, we offer fresh smoked Norwegian salmon and trout from Colorado and Idaho. We offer delectable smoked salmon and trout as a part of the menu for weddings, rehearsal dinner receptions and special events.. Our fish is unmatched in quality, purity, and flavor and is handled with great care to ensure optimum color, flavor, and texture.
...And How It’s Done?
For cold-smoked salmon we use a carefully selected blend of juniper along with a touch of apple wood, and trout is smoked with cherry and apple wood. We have truly perfected the art by using high-quality fish and third-generation European recipes.
Our salmon and trout are first marinated in a salt, brown sugar, and special herb mixture, after which the salmon is cold smoked for eight to ten hours at 75 to 80 degrees Fahrenheit to avoid dryness, and can be refrigerated for up to 10 days. The trout is smoked for one to two hours at 150 degrees and for five to six hours at 120 degrees, and can be refrigerated for up to 7 days. No preservatives, artificial flavors, or colors are added!
Order for Delivery
We ship Monday through Wednesday. All of our shipments are next day delivery. Prices include shipping within the continental United States only. The packages contain dry iced packs to keep cold temperatures of the content.
Please provide a daytime delivery address and best telephone number for each order in case we need to contact you.
If you have question or to place your order by telephone or email, call us at 1-800-430-4003 or info@villatatra.com.
Villa Tatra's trout is cold-smoked with cherry and apple wood. We have truly perfected the art by using high-quality fish and third-generation European recipes.
Our trout is first marinated in a salt, brown sugar, and special herb mixture, after which it is smoked for one to two hours at 150 degrees and for five to six hours at 120 degrees.
No preservatives, artificial flavors, or colors are added!
Trout can be be refrigerated for up to 14 days.
Villa Tatra's trout is cold-smoked with cherry and apple wood. We have truly perfected the art by using high-quality fish and third-generation European recipes.
Our trout is first marinated in a salt, brown sugar, and special herb mixture, after which it is smoked for one to two hours at 150 degrees and for five to six hours at 120 degrees.
No preservatives, artificial flavors, or colors are added!
Trout can be be refrigerated for up to 14 days.
Two pounds of salmon and one pound of trout, treated with our special marinade and then cold smoked for avoid dryness.
No preservatives, artificial flavors, or colors are added!
Our smoked salmon can be refrigerated for up to 21 days, and smoked trout can be refrigerated up to 14 days.
Our cold-smoked salmon we use a carefully selected blend of juniper along with a touch of apple wood. We have truly perfected the art by using high-quality fish and third-generation European recipes.
Our salmon is first marinated in a salt, brown sugar, and special herb mixture, after which it is cold smoked for eight to ten hours at 75 to 80 degrees Fahrenheit to avoid dryness,
No preservatives, artificial flavors, or colors are added!
Our smoked salmon may refrigerated for up to 21 days.
Villa Tatra cold-smoked salmon we use a carefully selected blend of juniper along with a touch of apple wood. We have truly perfected the art by using high-quality fish and third-generation European recipes.
Our salmon is first marinated in a salt, brown sugar, and special herb mixture, after which it is cold smoked for eight to ten hours at 75 to 80 degrees Fahrenheit to avoid dryness,
No preservatives, artificial flavors, or colors are added!
Our smoked salmon may refrigerated for up to 21 days.
Two pounds of troutn and one pound of salmon, treated with our special marinade and then cold smoked to avoid dryness.
No preservatives, artificial flavors, or colors are added!
Our smoked salmon can be refrigerated for up to 21 days, and smoked trout can be refrigerated up to 14 days.