Graved loin with red sandalwood nature
Product information "Graved Loin Red Sandalwood Natural".
The special consistency and the first short sweet taste, completed with the velvety, woody, soft aroma of the red almond wood end in an aromatic experience, whereby one does not forget the culinary pleasure of the salmon.
The recipe for this exceptionally good loin was given to us by our long-time friends Astrid and Kjell from Norway. It is a recipe from their family and has not been passed on in over 100 years of Norwegian tradition. The Loin, which we have now tested several times, is characterised in particular by its caramel taste and the tender salmon fillet that melts in the mouth. Its colour alone makes your mouth water.
Origin: The main suppliers from Norway run high-quality ASC-certified salmon farms. Low stocking density and clean North Atlantic water on the west coast of Norway make Norwegian farmed salmon of the highest quality.
Hamburger Fischwerker's gourmet tip: cut the salmon into slightly thicker pieces . This will give you something of a Nordic "sushi" feel when you eat it.
Processing: Salmon is delivered as fresh raw material and pickled and thus refined in the traditional Nordic way by the Hamburg Fischwerker's at our production site just outside Hamburg using our own specially developed spice mixture.
Ingredients: Salmon, salt, sugar, spice mixture, red sandalwood.
Shelf life: at least 10 days at +2 to 7 degrees Celsius.
Shelf life is achieved at the Hamburg fishmongers exclusively by freshly caught slaughter and naturally preserving preparation with salt, sugar and spices as well as fresh herbs. If you would like to keep the salmon longer, please freeze it.
Hamburger Fischwerker's purity rule: no colourings, no preservatives, no flavour enhancers. Our citrus fruits are untreated.
Packaging: vacuum packed
Country of origin: Norway from aquaculture
Latin name: Salmo Salar (Atlantic salmon)
Translated with www.DeepL.com/Translator (free version)
The special consistency and the first short sweet taste, completed with the velvety, woody, soft aroma of the red almond wood end in an aromatic experience, whereby one does not forget the culinary pleasure of the salmon.
The recipe for this exceptionally good loin was given to us by our long-time friends Astrid and Kjell from Norway. It is a recipe from their family and has not been passed on in over 100 years of Norwegian tradition. The Loin, which we have now tested several times, is characterised in particular by its caramel taste and the tender salmon fillet that melts in the mouth. Its colour alone makes your mouth water.
Origin: The main suppliers from Norway run high-quality ASC-certified salmon farms. Low stocking density and clean North Atlantic water on the west coast of Norway make Norwegian farmed salmon of the highest quality.
Hamburger Fischwerker's gourmet tip: cut the salmon into slightly thicker pieces . This will give you something of a Nordic "sushi" feel when you eat it.
Processing: Salmon is delivered as fresh raw material and pickled and thus refined in the traditional Nordic way by the Hamburg Fischwerker's at our production site just outside Hamburg using our own specially developed spice mixture.
Ingredients: Salmon, salt, sugar, spice mixture, red sandalwood.
Shelf life: at least 10 days at +2 to 7 degrees Celsius.
Shelf life is achieved at the Hamburg fishmongers exclusively by freshly caught slaughter and naturally preserving preparation with salt, sugar and spices as well as fresh herbs. If you would like to keep the salmon longer, please freeze it.
Hamburger Fischwerker's purity rule: no colourings, no preservatives, no flavour enhancers. Our citrus fruits are untreated.
Packaging: vacuum packed
Country of origin: Norway from aquaculture
Latin name: Salmo Salar (Atlantic salmon)
Translated with www.DeepL.com/Translator (free version)
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