Kr 575,- ved kjøp av min 20 stk
Gravlaks
Fredrik M. Andersen, holder til på Fiskehallen i Oslo. Her lager han det som kanskje er kjent som Norges beste gravlaks! Han håndterer hele prosessen selv; Fra han skjærer laksen pent ned, pakker den forsiktig inn i en balansert blanding av sukker og salt, før den hviler i 24-48 timer for å oppnå det perfekte resultatet.
Dette håndverket tar nesten en uke fra start til slutt. Det er kanskje det som gjør Fredriks gravlaks så unik!
Holdbarhet: ca 14 dagers holdbarhet fra produksjonsdato, når vakuumpakket. Etter at produktet er åpnet bør det oppbevares i matpapir i kjøleskapet. Noe redusert holdbarhet etter at pakken åpnes.
Oppbevaring: 0-4°C
Cured salmon
from the Norwegian ocean
Fredrik M. Andersen, at Fiskehallen in Oslo, is renowned for making “The best cured salmon in Norway”. He manages the process himself; carefully cutting down the whole fish and wrapping it in a meticulously balanced mix of sugar and salt, before it rests for 24-48 hours to get the perfect result.
This hand-refined process takes three days from start to finish, but it is also this craftsmanship that creates such a truly unique and tasty delicacy.
Did you know that Norwegians have been curing salmon for a thousand years? The term "cure" is derived from the Latin “curare”, meaning to take care of. It was first recorded in reference to fish in 1743 as a technique to preserve fish before we had refrigerators.
This salmon is cured and prepared at Fiskehallen in Oslo, Norway. Enjoy it for celebrations or as a delicious and healthy part of your everyday meal.
Shelf Life: about 14 days shelf life from production date, when vacuum packed. After opening the product, it should be stored in parchment paper in the refrigerator. Slightly reduced shelf life after opening the package.
Storage: 0-4°C
Vel bekomme!
