Trota affumicata di San Daniele, also known as "la regina di San Daniele," is a smoked trout crafted from rainbow trout (Oncorhynchus mykiss) raised in the pristine waters of Friuli, where they mature naturally over 7-8 years, reaching up to a meter in length and approximately 10 kg (22 lbs) in weight.
The preparation involves cold-smoking the trout at temperatures not exceeding 30°C/86°F, using a blend of selected woods, berries, and aromatic herbs. This meticulous process imparts a delicate smoky flavor that enhances the trout's lean, firm, and orange-red flesh.
The fish is carefully filleted, hand-trimmed, deboned, and dry-salted to preserve its natural qualities. Recognized as a "Prodotto Agroalimentare Tradizionale Italiano" (Traditional Italian Agri-food Product), trota affumicata di San Daniele reflects a culinary tradition that has been practiced for over 25 years in the region.
Initially a private endeavor, it evolved into an artisanal craft in the early 1970s, drawing on methods long used in Carnia. This smoked trout is celebrated for its sweet, delicately smoky taste with balanced salinity, making it a prized specialty in Italian gastronomy.
