Principesca processes fish following the traditions of the master smokers.
The raw material, absolutely fresh and not frozen, is carefully cleaned and filleted by hand. The fillets are dry salted using only pure recrystallised salt and then, after at least 12 hours and a careful wash, they are cold smoked, using juniper berries and selected wood. In this way, we can offer our salmon, together with swordfish, tuna and marlin, to the most demanding customers, safeguarding their noble characteristics, among which, Omega 3.