Lightly Salted Salmon Slices
Each slice of salmon filet cut in a
Slicer has all streaks, bones, and fat tissue ideally removed. Slices of this superior-quality fish, as if sheets of expensive paper, should have a completely uniform color and composition when seen against a light source, without any inclusions or streaks. It is these criteria that Russian Sea follows in making its salmon filet slices according to the best European standards.
Lightly Salted
Salting of salmon at Russian Sea is a science in itself, one that is exact and tolerating no rush. First, fish is never salted in bulk: each filet slice is rolled in salt individually. Salting is done at below-zero temperatures to preserve the succulent and tender texture of meat. During salting, filet slices are turned over carefully a number of times to ensure uniform salting without damage to fillets. Once the fillets have become evenly salted, they are inspected again to ensure they are in a marketable state, and then vacuum-packed.
Mild smoked
To mild smoke the famous atlantic salmon and preserve its succulent texture, a cooled-down fish first undergoes uniform salting. The next most important thing in salmon smoking is to provide the correct type of smoke. This requires using wood chips of certain hardwood species. Its important to remember that if smoke is too hot, the fish will become slightly cooked which is something you want to avoid by all means. Conversely, if you smoke salmon in humid air, it will lose its subtle, exquisite aroma and flavor. Therefore, strict temperature and humidity control is one of the main preconditions of mild smoking. The technology of mild-smoking salmon produces a subtle aroma, flavor and color of smoked fish while preserving the succulence and tenderness of lightly salted fish.
| Product Type: Fish |
Style: Preserved |
Preservation Process: Salt |
| Shape: Sliced |
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