About place:
We make smoked fish on site, especially from late July to early August. We smoke fish (trout),
and depending on their size, they can be ready in three days. We catch them ourselves with
nets, salt them and smoke them. As a family, we travel there by boat. Depending on the food,
drinks and clothing we bring, we decide whether to stay overnight. What we prepare is stored for
the rest of the year and also used for festive occasions.