Smoked (Dried) Fish

Fish in general is high in protein, low in saturated fats and is an excellent source of B vitamins and zinc. Most fishes are naturally lower in fat than beef, pork and many other protein sources. Fish contains Omega-3 polyunsaturated fatty acids, which has been found to be beneficial to cardio vascular health. The American Heart Association recommends that American adults consume at least two servings of fish per week.  Particularly recommended are fishes that contain two types of Omega-3 fatty acids; eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA)

smocked-dry-fishThe LaRuche Brand of Smoked fish is rich in Omega-3 fatty acids and necessary for a healthy lifestyle especially for those desiring to stay fit and have healthy cardio vascular systems. Smoked fish is also typically very rich in Vitamin E, which has a number of benefits for your skin and hair. Our fishes are sourced from the healthiest and freshest harvest of fishes. We maintain the highest quality of smoked fish by not only using the freshest catch harvest, but we choose the right ingredients, keeping the fish at the right temperatures before, during and after smoking.

To enhance the flavor and color of our smoked fish products, we use a blend of natural sawdust made only from the heartwood of trees that have never been exposed to any chemicals. The curing and smoking of fish using our proprietary blend of sawdust not only help in preserving the freshness and quality of the LaRuche Brand of smoked fish, but also preserve the quality of the Omega-3 fatty acids.
At LaRuche we are committed to provide quality and safe smoked fish products by adhering to the highest safety standards that USFDA and HACCP requires.

In the recent findings of Dr. Marit Espe from Norway’s National Institute of Nutrition and Seafood Research, who has done extensive studies on the nutrient composition of fresh and smoked salmon she said: “the composition of Omega-3 fatty acids calculated as a percentage of the total lipids (fats) does not change during the smoking process. As a matter of fact, smoked fish contains the same level or more of omega-3 fatty acids than raw fish. The omega-3 fatty acid oils are susceptible to oxidation during spoilage. The curing and smoking of fish not only helps to preserve the freshness of fish, but also helps in preserving the quality of the omega-3 fatty acids, the results say.
The careful processes we apply at LaRuche, makes our smoke fish products one of the tastiest and most nutritious in the food industry. The LaRuche Brand of smoked fish products are ready to eat or can be cooked in a wide variety of nutritional and tasty dishes.

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