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All our products are hand sliced and trimmed with pin bones removed and vacuum packed for maximum freshness. They should be refrigerated on arrival, and are best eaten within 14 days or can be frozen immediately. Before eating we recommend removing them from their vacuum seal and allowing them to breathe for up to an hour.
How to slice a side of Cold Smoked Salmon
Place the side of salmon on a chopping board, use a sharp flexible knife, place this knife 6 inches from the tail and cut the salmon towards the tail as thinly as possible at a slight angle so that the blade touches the skin of the fish as it reaches the tail; this is called a D cut. Move the knife back towards the head and cut your 2nd thin slice, repeat until you reach the end of the fillet.
We do provide sliced sides for our customers, separating each slice with a piece of interleave so that each piece can be easily separated from the skin with a knife before being placed on the plate.
In addition to whole sides we supply 440gram (feeds 4 to 6 people) and 220gram (feeds 2 to 4 people) packs. These are long sliced, laid on a board, interleaved and vacuum packed.
How to prepare a portion of Hot Smoked Salmon
The easiest way to portion is to place the fish on its back, remove the skin and cut into the desired segments.
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