Freshly marinated salmon matured in a spice mix made by us. The special consistency and the first short sweet taste, completed by the black Perigord truffle, 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 taste of Nordic "sushi".
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 traditional Nordic style.
Ingredients: salmon, salt, sugar, spices, black winter truffle (Tuber Melansporum),
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.
Packaging: vacuum packed
Country of origin: Norway from aquaculture
Latin Name: Salmo Salar (Atlantic Salmon)
The Périgord truffle, also called Black Winter Truffle (lat. Tuber melanosporum) is the queen of the winter kitchen. It is of round or irregular, lobed shape. Its surface is enveloped by a skin, called peridia, which consists of numerous small, polygonal, dull, coherent warts. This serving sticks firmly to the meat, unlike another, less tasty truffle with which it is often confused, the muscat truffle (Tuber brumale). The Périgord truffles are recognizable by the complexity and abundance of your fragrance. It is rustic, delicate and powerful, fresh and warm. Depending on the specimen or the season, there are vegetal, fungal and animal notes. Their fragrance is less volatile, but more earthy than the Alba truffle.
