Graved salmon with pine nuts and zests of Amalfi lemons

The term "Graved Salmon" comes from times when it was necessary to be inventive to preserve food. Salmon was properly pickled on the skinless side, wrapped and then buried for several days. Hence the word "graved". In the age of modern technology, this form of preservation is no longer needed to preserve the fish. Today, pickling is used as a method of preparation.

Before the buried salmon was allowed to rest, the fish fillet was salted and sprinkled with sugar, herbs and spices. Today, after this procedure, it is placed in the refrigerator where it is wrapped and left to cook for 24 hours. 

What makes Graved Salmon so healthy? 
Salmon is an all-rounder in a healthy diet. In addition to its irresistible taste, it provides a wealth of vitamins and minerals. It supplies our body with vitamins A, D, E and additionally contains calcium, magnesium, iodine, fluorine and selenium. This supports muscles, bones, vision, tissue and thyroid function, making salmon a valuable part of our diet.

But salmon can do much more - it is a source of healthy fat that you can eat without hesitation. The fish contains many omega-3 fatty acids that protect the cardiovascular system from disease. Polyunsaturated fatty acids must be taken in with food, as the human body cannot produce them itself. Suppliers for this building block are vegetable oils and fish such as salmon, herring and mackerel. Only herring surpasses salmon with the amount of long-chain omega-3 fatty acids, but salmon has a finer taste.

Although salmon is always described as a "fatty" fish, 100 grams of salmon only adds 130 kilocalories. It also contains a lot of protein, which makes it full and happy without settling on the hips. 



Does the fish need the lemon or the lemon need the fish? 
This question does not arise, because lemon and fish simply belong together. This combination probably has its origin in the time when fish could not be stored for long and spoiled quickly. In order to mask the "smell" that was created, the lemon with its strong aroma came into play. Today it underlines the taste of the fish and provides a sour note. Our Graved Salmon is combined with zests of Amalfi lemons, which harmonize wonderfully with each other. 

Zesten are thin strips of the upper peel of citrus fruits. Of our sun-blessed Amalfi lemons, only the uppermost layer of the peel is used, as the white lower peel is filled with bitter substances. Amalfi lemons are among the most famous lemons in the region of Calabria and are cultivated especially for the production of lemon jam and for the lemon liqueur Limoncello. The fruit provides a lot of juice (25 percent of the fruit) and has a very tender peel, which allows a very fine abrasion. The subtropical climate around Amalfischenkt gives the lemons all the conditions they need to ripen with low acidity and juicy. 



Even more nutrients through pine nuts
Our Graved Salmon has another special feature, which is also very healthy and rounds off the taste experience in an excellent way. It is served with pine nuts, which make the Graved Salmon even healthier. Pine nuts belong to the class of seeds. They find their place in pesto and in many Mediterranean dishes because they are extremely healthy. You


- lower the blood fat values
- strengthen the bones
- support the slimming process
- promote blood formation
- nourish muscles and nerves
- contain protein
- provide a lot of omega-3 fatty acid
Treat yourself to a piece of Mediterranean health. Graved salmon with pine nuts and zests of Amalfi lemons. Healthy, delicious and irresistible.

 

 
Ingredients: Salmon, salt, sugar, spices, pine nuts, zest of Amalfi Coast lemons

Shelf life: can be kept for at least 10 days at +2 to 7 degrees Celsius.
At the Hamburg fish factory, shelf life is achieved exclusively by slaughtering freshly caught fish and naturally preserving it with salt, sugar and spices as well as fresh herbs. Should you wish to store the salmon for a longer period of time, please freeze it.
Hamburger Fischwerker's Reinheitsgebot: 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)