The smoking of fish sturgeon and trout is done according to an ancient recipe with oak chips, salt, little wine vinegar and nothing else. Worm smoked fish are prepared in temperature of 42 Celsius. We also prepare cold smoked fish in temperature of 20 Celsius following the same recipe and of course the art of the smoker. The final product is ecological, clean, with high taste quality. By order with also prepare balik from large sturgeons up to 20 kg as well as hole smaller sturgeons up to 2kg by the way of cold smoking. Our smoking lab has the appropriate license for food smoking and each fish is accompanied by certificate of veterinary inspection and aquaculture papers.