Bestsellers
Smoked Salmon and Specialties
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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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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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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 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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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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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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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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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 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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