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 processed with table salt, spices, sugar is a spicy fish. During this process some salt and spices penetrate into fish, that is why it acquire specific taste and tasty spicy scent. We use only natural spices and vegetables which cover fish surface and give it a nice-looking outward appearance.

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.