Cold Smoked Bream in VACUUM PACK, lb.

"Cold Smoked Bream in Vacuum Pack, lb." describes a specific type of fish product with the following characteristics:

1. Cold Smoked: Refers to the method used to preserve and flavor the bream. Cold smoking involves exposing the fish to smoke at a temperature below 90°F (32°C). This process imparts a smoky flavor to the fish without cooking it, and it helps to preserve the fish for longer periods. Cold smoking typically gives the fish a more delicate flavor compared to hot smoking.

2. Bream: A type of fish that can refer to various species, often including freshwater fish like the common bream or marine species like sea bream. Breams are known for their mild flavor and flaky texture, making them suitable for smoking.

3. Vacuum Pack: Indicates that the fish is sealed in an airtight vacuum bag. Vacuum packing helps to preserve the freshness of the fish, prevent spoilage, and extend its shelf life by reducing exposure to air and contaminants.

4. lb.: Short for "pound," indicating the weight of the product. The exact weight in pounds would be specified on the packaging or product label.