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Smoked Fish

... Smoking is one of the oldest fish conservation methods. Long before there refrigerators and freezers, fishermen our ancestors learned to use a combination of salt and smoke to keep their fish for longer. Today smoking is now '' necessary '', but is especially popular because of the flavor and taste that gives fish like salmon and trout without adversely affecting their nutritional values!



The "TSIALIOS" company was founded in 1976 as an individual επιχείρησηπαραγωγης,επεξεργασιας,καπνισης,τυποποιησης of trout ektrefetaistin region of Epirus, in Louros River and is known worldwide giatin quality and taste tis.I rapid growth of the company in amesosepomena years, led to the expansion of its facilities and login modern mechanical and technological exoplismou.Simeraepexergazetai, smoke, and packs trout, mackerel, eel, herring, sea bass and other fish products and has both Greek and exoterikiagora.Echei designed, developed and implemented at all stages tonparagogikon and operating procedures assurance system poiotitasISO 9001: 2000, as well system HACCP food safety tonapaitiseon base ELOT 1416.Simera the TSIALIOS miaapo EE is the fastest growing companies in the field of smoking of fish and mevasi experience and objective quality, continues its investment tisstratigiki so that it can serve the same excellent customer stinesoteriki and the external market.

SMOKED MACKEREL FILLET

Mackerel (Scomber scombrus, mackerel the original), also Tsiros are pelagic fish species forming flocks. Mackerel belongs to the suborder Scombroidei family, but other members of the family called mackerel (mackerel). Found in the northern Atlantic Ocean and in the Mediterranean. They are related species with mackerel (Scomber japonicus). It is sought after edible fish, like the rest of the family fish.

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SMOKED PERCH FILLET

The European perch (scientific name: Perca fluviatilis) are carnivorous freshwater fish found primarily in Europe and Asia. A popular recreational catch and has been introduced in areas away from the natural environment, such as Australia, New Zealand and South Africa, where it causes significant losses to local fish populations. The perch are greenish with red fins and five to nine dark bars on side. European perch can live up to 22 years, the maximum length is 60 cm and the maximum weight of about 3 kg, although its size varies depending on the environment where he lives.

		

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SMOKED SALMON FILLET

The Atlantic salmon or just salmon (Salmo salar), written and salmon is a fish of medium size belonging to the salmonid family. The fish found in cold waters in the northern Atlantic Ocean and in rivers that flow into it, and has been introduced in the northern Pacific. The salmon is reared in aquaculture, the main producing countries Norway, Canada and Chile.

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SMOKED EEL FILLET

Eels are fish Enchelyomorfa class (Anguilliformes). The class includes 20 families, 111 genera and 800 species. Most eels are predators. The term used eel and other species that are not members of the class, such as the live eel. They have an elongate body, like a snake, with a length of from 5 cm to 4 meters. Eels have no pelvic fins, while several species have and pectoral fins. The dorsal and anal fins are joined to form a single ribbon along a large part of their body.

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SMOKED HERRING FILLET

Herring is an oily fish of the genus Clupea located in the shallow and warm waters of the north Pacific and the north Atlantic Ocean and the Baltic Sea. [1] Two species Clupea recognized, the Atlantic herring (Clupea harengus) and herring Pacific (Clupea pallasii) and each divided into subspecies. Herring is kynigopsara, move in large herds, and approaching the spring on the shores of Europe and America, where caught and preserved usually salted or smoked. Reaches age 20 to 25 years.

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SMOKED BASS FISH FILLET

Herring is an oily fish of the genus Clupea located in the shallow and warm waters of the north Pacific and the north Atlantic Ocean and the Baltic Sea. [1] Two species Clupea recognized, the Atlantic herring (Clupea harengus) and herring Pacific (Clupea pallasii) and each divided into subspecies. Herring is kynigopsara, move in large herds, and approaching the spring on the shores of Europe and America, where caught and preserved usually salted or smoked. Reaches age 20 to 25 years.

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SMOKED TROUT FILLET (Lourou sources)

The common trout or simply trout (Salmo trutta) are freshwater fish belonging to the salmonid family. It includes both populations living exclusively in fresh waters (S. t. Morpha fario and S. t. Morpha lacustris), and populations living in the sea (thalassopestrofes) and then climb back into the rivers.

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Plenty of products

The wide variety of products we offer is divided into 7 main categories.

  • KAPNISTO bass FILLET
  • KAPNISTI HERRING FILLET
  • KAPNISTO HELI FILLET
  • KAPNISTO MACKEREL FILLET
  • SMOKED TROUT FILLETS
  • KAPNISTOS SALMON FILLET
  • SMOKED PERCH FILLET

Competitive prices

Considering our long presence in the area, and deep knowledge of the Greek market can feel confident that we will obtain our materials at the most competitive prices.

Quality

It requires knowledge, experience and responsibility. In our company made by people capable and responsible to follow the product from the market, storing, packaging until the final stage, the delivery to the customer.

Retail

29 Klm Ioannina-Athens,BOULIASTA IOANNINA – PC 45 500

Retail and Wholesale

For Retailers and Wholesale contact us.

Smoked: a love story ‘hold’ from old

According to anthropologists smoking food existed before homo sapiens and the technique first appeared 250,000 years ago, about 50,000 years ago discovered our species!
The main advantages of smoking is maintained and improved in taste. The smoked meat “holding” more than the roast and many anthropologists believe that this discovery was one of the reasons that led to the evolution of the human species. If you spend less time worrying about food, you have more time to think and develop your brain.
The meat was probably the first food that was smoky and soon followed the fish. It said that tribes Sumerian and Chinese had big productions of smoked fish. In Ireland smoking fish became known around 2000 BC, ie about 1500 years before salting discover!
For many people smoking was a big deal, especially when winter was heavy and there was a serious risk of famine. This need for survival contributed to specialization of smoking techniques. The Scots and Norwegians became “masters” to smoking salmon, Russian sturgeon in the Japanese eel and tuna.

 

There are two basic methods of food smoking, the hot and cold. With the hot method, you can hang the raw food over the fire with enough and dense smoke and let there be “fired.” Instead, the cold smoking to keep the temperature of the food at levels hot room, so the food remains “raw”, but to improve the taste and to ensure proper hygiene.

Cold smoking is most easily done at home, but apparently none of the two methods is more correct than the other. Each is equally good results, depending on the flavor you want to achieve.

Regarding the wood used to smoke foods, it changes from region to region, depending on availability and taste that we want to create. In Europe mainly use wood of oak or pear, while in America is more widespread use of hickory.

The basic technique of smoking, however, has not changed for about 1000 years. First soak your food in saltiness for a few hours or days to “irrigate” with salt and then the dry and put smoked. Smoked bacon supermarket smoked for only a few hours and it is not maintained for long. Cold smoking on the contrary is more time consuming.

 

Fish and meat obviously have a field day, but the man has smoked almost everything can be eaten: the caciocavallo cheese from Sicily for example, comes from ancient Rome and in the Hubei province of China, and smoked apricots considered the specialties of the region around 700 AD Occasionally they have smoked nuts, eggs, and vegetables, but rather to maintain, rather than to improve the taste.

 

SMOKED FISH-TSIALIOS Ε.Ε , NO. OF EEC:20-Α-50

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