Norwegian salmon is smoked in Norway, and is of superior
quality. The generously trimmed fillets are cured with a mixture of sugar and salt
applied by hand, they are then smoked by experts following traditional guidelines. Norwegian Smoked Salmon
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Smoked Salmon Kosher - pre-sliced - 16 oz/454 gr by Markys 'Bon Appetit', Norway.
Dried, cured with salt and sugar.
Keep this product frozen.
Great for Norwegian salmon gifts.
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Smoked Salmon - pre-sliced - 8 oz/227 gr by Marky's 'Bon Appetit', Norway.
The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand.
Keep frozen.
Great for Norwegian salmon gifts.
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Smoked Salmon Gravadlax - Marinated Salmon Kosher - presliced - 8 oz/227 gr by Markys 'Bon Appetit', Norway.
Marinating (graving) of salmon is an old scandinavian specialty. The salmon fillets are covered with a mixture of salt, sugar, pepper and dill for 3 days. The fillets are turned several times during the process.
Gravadlax is also called marinated salmon due to this process.
All chefs have their own recipe for making gravadlax. Gravadlax becomes ever more popular, as a starter, as a main course or on the buffet. Marky's has developed a very successful recipe for gravadlax.
It takes time to make your own gravadlax, and the shelf life is very short. The product is also sensitive to microbacteriological contamination, as it is eaten almost in rare ...
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Smoked Salmon Kosher - pre-sliced - 4 oz/113 gr by Marky's 'Bon Appetit', Norway.
The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand.
Keep frozen.
Great for Norwegian salmon gifts.
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Smoked Salmon Kosher - presliced - 2.2 lb/997 gr by Markys 'Bon Appetit', Norway.
Dried, cured with salt and sugar, they undergoes a cold smoking process over oak wood chips.
Keep frozen.
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Smoked Salmon Gravadlax Marinated - presliced - 2.2 lb/1 kg by Markys 'Bon Appetit', Norway.
Marinating (graving) of salmon is an old scandinavian specialty. The salmon fillets are covered with a mixture of salt, sugar, pepper and dill for 3 days. The fillets are turned several times during the process.
Gravadlax is also called marinated salmon due to this process.
All chefs have their own recipe for making gravadlax. Gravadlax becomes ever more popular, as a starter, as a main course or on the buffet. Marky's has developed a very successful recipe for gravadlax.
It takes time to make your own gravadlax, and the shelf life is very short. The product is also sensitive to microbacteriological contamination, as it is eaten almost in rare condition. With ...
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Smoked Salmon Kosher - pre-sliced - 2-2.5 lb/0.9-1.2 kg, Norway.
The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand.
Keep this product frozen.
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Hot Smoked Salmon with Pepper - non sliced - 2-2.5 lb/0.9-1.2 kg, Norway.
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Smoked Salmon Fillet Imperial Cut - mini - 3.5-5 oz./100-150 gr, Norway.
Imperial Cut salmon is smoked in oak wood, as a result acquiring an exquisite taste. This select cut is taken from the finest part of the fish.
The skin is fully removed so you can enjoy each ounce of this delicacy.
Keep frozen.
Price by each.
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Smoked Salmon Fillet Imperial Cut - 7-10 oz/200-300 gr, Norway.
Imperial cut salmon is smoked in oak wood, as a result acquiring an exquisite taste. This select cut is taken from the finest part of the fish.
The skin in fully removed so you can enjoy each ounce of this delicacy.
Keep frozen.
Price by each.
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Smoked Salmon Kosher - non sliced - 2-4 lb/0.9-1.8 kg by Markys 'Bon Appetit', Norway.
Dried, cured with salt and sugar.
The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand.
Keep frozen.
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