100 gram of sashimi (vertically) sliced cold smoked salmon in a vacuum packing.
Following Scandinavian tradition, we hand slice our salmon in thick vertical cuts, like sashimi. This technique allows you to experience and taste the full depth of the salmon’s flavour. Number of slices depends on which part of the salmon you choose.
You can choose between the following cuts:
The Neck - Hung highest in the smoke, the Neck receives a light smoking. Producing a cleaner, creamier and more delicate taste than the other sections.
The Belly - The lower-middle part is the thickest part of our Salmon. The belly is luxuriously buttery, absorbing the smoke with ease. It has a sweet and milder flavour that the tail. The texture of the belly is smooth and rounded.
The Tail - Thinner, and hung lower in the smoke, the tail absorbs a rich, intense flavour; that is salty and mature. The tail is extra cured, producing a lean, firm and meaty texture, similar to a Palma ham.
We lightly cold smoke our salmon for 40 hours, with a blend of woods native to Scandinavia: Beech wood, Alder and Juniper, all environmentally sourced and free of any chemicals. This combination creates a light provocative flavour that matures in the mouth. Rich with tangy notes of the forest, and salty like sea water on the lips, with a rounded buttery flavour.
Ingredients: salmon [FISH] 96.5%, Salt 3.5%.
28 days shelf-life in vacuum packing - keep refrigerated store temperature up to 4°C - although every care has been taken to remove all bones, some may remain.