Five days a week we process fresh salmon so we can smoke fresh salmon skins. Besides supplying fresh salmon we also offer the possibility to freeze the smoked salmon skins.
Take a look at the different options below or ask us for custom solutions.
Category: Fish leftovers
Tags: Smoked skins, Salmon
CATEGORIES
Fish remains
(9)
Oil
(3)
Powder
(5)
DESCRIPTION
Product description
Five days a week we process fresh salmon so we can smoke fresh salmon skins. Besides supplying fresh salmon we also offer the possibility to freeze the smoked salmon skins.
Our cold smoked salmon is cured in the Netherlands. In our smoking process we use natural salts and smoked according to ancient Scandinavian methods to produce a unique, traditionally flavored masterpiece of Scandinavian cuisine.
We offer a wide selection of traditionally premium smoked Norwegian, Scottish and Sockeye salmon. Our brands: H. van Wijnen, Hendrick's and John Orrin. In addition, we also provide private labeling.
Our hot smoked salmon is produced from high quality salmon farmed in the cold and clean Norwegian fjords. Our smoked process is accordance to a traditional Dutch family recipe, 300 years old. This salmon delicacy has a deliciously gentle and slightly flaky texture and a mild smokey flavor making this product ideal as a cold tantalizing appetizer, at room temperature with a fresh summer salad or served hot as a healthy main course.
Our brands: H. van Wijnen, Hendrick's and John Orrin. In addition, we also provide private labeling.
Delivery directly to fresh, frozen, filled and smoked rainbow trouts. Raised in the springs in Fethiye where the best aqua (spring water) in the world and Antalya. Seabass, Seabream in Mediterraen Sea , Salmon and Anchovy in Black Sea, Trout Eggs, Trout Caivar. No use of medication and trouts and others are under control by state institude in once a 3-months. All operation are powered by solar energy and water turbine.
