Smoked sea bass fillets Cromaris were prepared in a traditional way, using light-based smoking by beech smoke, including previous treatment with Mediterranean herbs - rosemary, basil, bay leaves and sage; and addition of salt, without any artificial preservatives and dyes. Fillets keep distinctive white colour, while the skin takes on the brown-golden colour.
The fish prepared in this way is easily digestible, low in fat and high in protein. This treatment enables preserving excellent organoleptic properties and the product is ready for consumption.
Our smoked fish can be prepared in various ways depending on the consumer's taste. We recommend them as a starter in combination with vegetables and pasta, but also as main course with other side dishes.