Fish Cold Smoked, Bream ± 0.50kg
Cold smoked freshwater bream halves, approximately 500g. Firm, flaky flesh with a mild smoke — a Baltic fish counter classic.
Cold Smoked Bream Halves ±500g
A classic of Eastern European smoked fish tradition — delicate, firm flesh with a clean, subtle smoke.
EASTERN EUROPE · FRESHWATER BREAM · ±500g
What it is
Freshwater bream (Abramis brama) is a prized catch across the rivers and lakes of Eastern Europe. These half-pieces are cold-smoked at low temperatures — typically 18–25°C over several days — preserving the natural texture of the flesh while infusing it with a mild, lingering smoke.
The result is a lean, high-protein product with firm, flaky meat that pairs naturally with rye bread, pickles, and cold beer. A staple of Baltic and Eastern European fish counters.
Ingredients
Bream (Abramis brama), salt.
Typical recipe for cold smoked bream. Check the label on the pack for the exact composition.
Nutrition (per 100 g)
| Energy | 670 kJ / 160 kcal |
| Fat | 4.5 g |
| of which saturates | 0.9 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 32.8 g |
| Salt | 3.0 g |
Typical values for cold smoked bream. Actual values on the pack may vary.
Allergens & storage
Contains: Fish.
Store refrigerated at 0–4°C. Keep chilled once opened and consume within 2 days.
Net weight: ±500g · Cold smoked freshwater bream · Eastern Europe
Best served at room temperature with rye bread — let the smoke speak for itself.
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