Gutted fish with head on, not descaled. The salmon are available in sizes from 1 kg to 9+ kg. Supplied in expanded polystyrene ice boxes with a total weight of about 21kg.
Fillets are made by the trimming the whole fish, i.e. cutting and removing the unwanted parts of the fish. Using fillets reduces the time it takes to prepare a meal and reduces the amount of waste after preparing it. Trims A, B, C, D and E are available in our offer, where A is least trimmed and E is trimmed to provide only the best part of the fillet.
The freshly trimmed fillets are shock frozen. Each fillet may be individually packed in a vacuum bag (VAC) or covered with ice (glazing). Both methods exclude air access so the fillets retain close to 100% of the product quality at the time of freezing.
The cold smoked salmon is produced exclusively from the best fillets, smoked in a traditional manner, using sustainable beech tree chippings. The beech imparts a delicious aroma and taste. Apart from salt, no spices are added for smoking.
Fillets are shock frozen immediately after the smoking process. The salmon fillets are smoked by the traditional method using beech tree smoke that provides the unique taste and aroma of our products.
The salmon is prepared by hand salting and seasoning. After drying, the salmon portions are smoked over beech chippings. Hot smoking provides salmon with an excellent aroma and taste.
This is a great combination of delicate salmon with suitable mixtures of herbs and spices. The packaging comes with a taste-balancing sauce that, combined with marinated salmon, creates an unforgettable taste experience.