Smoked Salmon and Specialties
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Genuine Caster Kippers - cold smoked herring fish - 0.7-0.9 lb/310-410 gr, Scotland.
Ingredients: Oak smoked Herring 98%, Salt 2%.
Keep chilled at 0°C to 5°C.
Use within two days of opening.
Preparation:
Microwawe (650W) - Remove from bag and place on plate and cover cook for approx. 2.5 - 3 minutes on high power. Allow to stand for 1 minutes
Grill - Remove fish from bag, place on a pre-heated grill pan and cook under a medium to high heat for 6 - 8 minutes.
This product will contain bones.
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Smoked Salmon Kosher - hand sliced - 4 oz/113 gr by Pinnacle, Scotland.
Ingredients: Atlantic Salmon, salt and sugar.
It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips.
Pinnacle uses pearlize interleaving, making it easier to sepatate the slices.
Keep frozen.
The Scottish Salmon is strictly kosher.
Kosher certificate available upon request.
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Smoked Salmon Hand Sliced Kosher - 8 oz/227 gr by Pinnacle, Scotland.
Ingredients: Atlantic Salmon, salt and sugar. Hand sliced.
It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips.
Keep Frozen.
Kosher certificate available upon request.
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Smoked Salmon Hand Sliced Kosher - 16 oz/454 gr 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. Most slicing is still done by hand. The Scottish Salmon is stricly kosher.
Kosher certificate available upon request.
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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 Kosher - pre-sliced - 16 oz/454 gr by Markys 'Bon Appetit', Norway.
Dried, cured with salt and sugar.
Keep this product frozen.
Kosher certificate available upon request.
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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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Scottish Smoked Salmon Kosher - hand sliced - 2 lb/907 gr by Pinnacle, Scotland.
Ingredients: Atlantic Salmon, salt and sugar.Hand sliced.
Keep frozen.
It is dried and cured with salt and sugar, then undergoes a cold smoking process over oak wood chips.
Kosher certificate available upon request.
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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 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.
Kosher certificate available upon request.
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Smoked Salmon Fillet Imperial Cut (balik, balyk) - 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 Gravadlax Marinated - hand sliced - 16 oz/454 gr, by Pinnacle, Scotland.
Ingredients: Salmon, dill, salt, sugar, black peppercorns. Mustard & dill sauce: Mustard (Mustard seed, vinegar, sugar, salt, spices), vegetable oil, cream, mayonnaise, sugar, wine vinegar, dill, salt, black pepper.
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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.
Kosher certificate available upon request.
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Gravadlax Marinated Salmon - presliced - 4 oz/113 gr by Pinnacle, Scotland.
Ingredients: Salmon, dill, salt, sugar, black peppercorns. Mustard & dill sauce: Mustard (Mustard seed, vinegar, sugar, salt, spices), vegetable oil, cream, mayonnaise, sugar, wine vinegar, dill, salt, black pepper.
Keep frozen.
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Smoked Salmon Mousse with Spinach - 7 oz/200 gr by Terroirs d'Antan, USA.
Ingredients: Smoked Salmon (Cured with salt, brown sugar, natural applewood smoke), cream cheese, eggs, butter, margarine, milk, spinach, tomato sauce, nonfat dry milk, spices, aspic: water, carageenan, salt, vinegar
Ready to eat.
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Smoked Salmon Kosher - non sliced - 2-4 lb/1.4-1.8 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.
Price for each. You are charged based on the actual product weight shipped.
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Smoked Salmon Fillet Royal Cut (balik, balyk) - 1.5-2 lb/0.68-0.90 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 - 3-4 lb/1.4-1.8 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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Smoked Salmon Fillet Royal Cut (balik, balyk) - 0.25 lb/113 gr, Pinnacle, 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 Mousse with Spinach - 3.6 lb/1.6 kg by Terroirs d'Antan, USA.
Ingredients: Fresh and Smoked Salmon, cream cheese, eggs, butter, soybean oil, milk, spinach, tomato paste, milk protein, salt, sugar, pepper, Aspic: Water, Carrageenan, salt, vinegar, soy souce.
Approximately 3.6 lbs.
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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.
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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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Smoked Salmon Fillet Imperial Cut (balik, balyk) - 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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