Smoked Salmon Fillet Non Sliced
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Smoked Salmon Fillet Imperial Cut - mini - 2.7-4.5 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 Fossen, 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.
Price for each. You are charged based on the actual product weight shipped.
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Smoked Salmon Fillet Royal Cut - 1-2 lb/0.45-0.90 kg, Norway.
Royal 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 - non sliced - 2-4 lb/0.9-1.8 kg by Pinnacle, Scotland.
Ingredients: Atlantic Salmon, salt and sugar.
Keep frozen.
It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips.
Price for each. You are charged based on the actual product weight shipped.
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Norwegian Gravadlax Salmon Fillet Marquis Cut - 0.5-1 lb/0.25-0.5 kg by Pinnacle, Norway.
Ingredients: Smoked salmon, salt, sugar, dill.
Price for each
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Hot Smoked Salmon with Pepper - non sliced - 2-2.5 lb/0.9-1.2 kg, Norway.
Hot smoked salmon is completely different than cold, smoked (the thinner, saltier and more common smoked salmon). It's incredibly flaky and buttery, and just melts in your mouth. Much thicker and more opaque than regular cold smoked salmon, this is great as a main course or a hearty appetizer. The process of hot smoking completely cooks the salmon, so it'll even satisfy picky diners. Rubbed with some piquant pepper for an extra kick of flavor.
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