Kr 575,- ved kjøp av min 20 stk
Røkelaks
Fredrik M. Andersen, holder til på Fiskehallen i Oslo. Her røyker han det som kanskje er kjent som Norges beste røkelaks! Han håndterer hele prosessen selv; Fra han skjærer laksen pent ned, legger den i saltlake før den tørkes, røykes hengende i røykeovnen før den tørkes igjen.
Dette håndverket tar nesten en uke fra start til slutt. Det er kanskje det som gjør Fredriks røkelaks så unik!
Holdbarhet: ca 20 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
Smoked salmon
from the Norwegian ocean
Fredrik M. Andersen, at Fiskehallen in Oslo, is renowned for making “The best smoked salmon in Norway”. He manages the process himself; carefully cutting down the whole fish and salting it in brine, before the salmon filets are dried, smoked vertically in the smoking oven and then dried yet again.
This hand-refined process takes a week 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 smoking salmon for a thousand years? Smoked salmon was also favored by the Greeks and Romans for celebrations.
This salmon is smoked 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 20 days 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!
