Graved salmon matured in a spice mixture made by us. The special consistency and the first short sweet taste, finished with grappa, lemon and orange zest, end in an aromatic experience, not forgetting the culinary pleasure of the salmon.

Origin: The main suppliers from Norway operate high-quality -certified salmon breeds. A low stocking density and clean North Atlantic waters on the west coast of Norway make Norwegian breeding salmon to salmon of the highest quality.

Hamburger Fischwerker's culinary tip: cut the salmon into slightly thicker pieces from the head side (wide side) at an angle from the skin. This gives you a feeling of Nordic "sushi" when you eat. Depending on the taste you can strip the dill and the pink berries from the salmon or also very much like to eat.

Processing: salmon are delivered as fresh raw material and stained at Hamburg's fish processing plants at the production site at the gates of Hamburg with the specially developed spice mixture according to the traditional Nordic style.

Ingredients: salmon, salt, sugar, spices, Grappa from Nebbiolo grapes 24 months matured in oak barrels, lemon & orange zest

Shelf life: at least 10 days at +2 to 7 degrees Celsius.
Durability is done by the Hamburgers only by means of fangfrische slaughter and naturally preserving preparation with salt, sugar and spices as well as fresh herbs. If you want to keep the salmon longer, please freeze it.
Hamburger Fischwerker's purity: without dyes, without preservatives, without taste enhancer.
Packing: Vacuum packed
Country of origin: Norway from aquaculture
Latin Name: Salmo Salar (Atlantic Salmon)