About us

Bariba’s primary activity is trout processing. We are recognizable on the market for our smoked salmon trout.

By applying modern HACCP food safety standards, we ensure the top quality of our products, which we can proudly say are 100% domestic products. The trout we use in our products is grown in Neretva, while processing and packaging are done in Sarajevo.

Smoking is one of the oldest ways of preserving food, and our traditional method of smoking fish gives a final result that exceeds all expectations. Our products are known for their full flavour and rich aroma of smoked fish. From specially selected individuals of trout, we produce finished fillets, which we process by hand for a perfect cold or hot-smoked final product.

The trout meat that we bring to your table has a favourable content of protein, liposoluble vitamins and minerals, and therefore it is necessary to include it as much as possible in our regular diet to ensure the desired quality of life. Fish meat seems particularly attractive to the consumer because it is a very rich source of essential fatty acids, which play a role in the prevention of many human diseases. The ratio of essential and non-essential amino acids, as well as useful saturated Omega 6 and Omega 3 fatty acids, greatly affect human health.

Trout with omega-3 acids is far richer than sea fish. The portion of trout on our plate (200 – 300 grams) contains far greater amounts of vitamin E and contains more than 10% of the daily amount of even iron that our body needs.

People who regularly eat fish reduce their risk of stroke, depression and age-related mental decline. Namely, unsaturated fatty acids make up more than 60 per cent of lipids (fats) that are an integral part of brain tissues, and omega-3 fatty acids play a significant role in the development of the cerebral cortex, improve the ability to remember and understand, and are therefore useful for young people when taking exams and other metal efforts.