Smoked Salmon
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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.
The Scottish Salmon is strictly kosher.
Keep frozen.
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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.
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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.
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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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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.
Great for a Scottish gourmet food gift.
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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 - 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.
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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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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/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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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.
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Smoked Salmon Mousse with Spinach - 3.5 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.
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