Anto’s Cold Smoked Fish Fillet is entirely homemade. The catfish occur naturally in the Moruku Valley, which runs through the farm in Rumuruti. For optimum quality, fish are conditioned with a combination of natural organisms and a supplement of high-quality commercial feed. Anthony uses a sustainable smoke source; no hardwoods are typically used. The smoking and curing take 72 hours, and they carefully monitor temperature and smoke concentration to ensure an even and smooth flavor.
Perfect for elevating salads and sandwiches or enjoying on its own. Savor the excellence of Anto’s Cold Smoked Fish Fillet and discover a new level of culinary delight.