Hot-Smoked Salmon

Description

Smoked salmon in CALDO with Astuccio

Hot smoking provides that salmon fillets are cooked with smoker steam between 80° and 110°
The fillets are processed strictly from the fresh, never frozen, and are Smoked slowly warm with the best chestnut wood of the Tuscan Apennines, according to our tradition.
Salmon is rich in Omega-3 fatty acids.

The golden exterior of the salmon melts easily by revealing a soft orange-pink color. With an incredibly buttery texture, it perfectly combines fragrant smoked aromas and sea salt.
It can be consumed hot or cold, alone or in pasta and salad dishes, Try it cut in tranci together with boiled potatoes with the peel.
in any way, it is always an authentic pleasure for the palate.

Cold Smoked Salmon: An Inimitable Taste Experience

Hot smoked salmon is a delicacy that combines tradition and innovation, offering an intense taste and a succulent consistency that distinguish it from other varieties of smoked salmon. This product is perfect for those who want to explore new gastronomic horizons, enjoying the best that the sea and artisanal processing can offer.

The Difference of Cold Moulding

Unlike cold smoking, which gives the salmon a more silky texture and a delicate taste, hot smoking takes place at higher temperatures, generally between 65 and 85 degrees Celsius. This process not only cooks the fish, but gives it a more firm and compact consistency, while maintaining all its rich and smoked taste.

A Versatile Product in Kitchen

The hot smoked salmon is extremely versatile and it lends itself to a variety of preparations. It can be served hot or cold, as a main dish or as an ingredient in more elaborate recipes. It is delicious on a bed of fresh salad, accompanied by roasted potatoes or grilled vegetables.

Quality and Sustainability

Our hot smoked salmon is prepared with high quality salmon fillets, from sustainable breeding. Each piece is selected with care and smoked following traditional methods that enhance the natural taste of fish. Thanks to careful processing, we can offer a product not only tasty, but also healthy, rich in Omega-3, proteins and essential vitamins.

Conservation and packaging

To ensure maximum freshness, our hot smoked salmon is vacuum-packed immediately after processing. This allows to preserve intact the aromas and organoleptic properties, offering you a product that is kept perfect until the time of consumption. Once the packaging is opened, it is recommended to keep the salmon in the refrigerator and to consume it within a few days to appreciate the taste and freshness.

Conclusion

Choose our Hot-Smoked Salmon for a unique gastronomic experience, which combines the tradition of smoking with the quality of the best ingredients. Whether you serve it on a special occasion or taste in a daily meal, our hot smoked salmon is destined to surprise and delight.

⁇ Product details

• Name: Baltik Smoked Salmon Velines

• Net weight: equal to or greater than 1200g

• Packaging: vacuum

• Duration: 25 days

• Availability: all year round

• Storage: Fresh product, without preservatives, keep in the refrigerator at a temperature between 0 and +4 °C. expiration 25g and once open to consume within 3g.

• Allergens: PESCE

• Ingredients: SALMONE (Salmo salar) grown in open sea without antibiotics and GMOs in the Faroe Islands, Sale of Volterra, cane sugar, natural smoke of chestnut wood and cherry of the Tuscan Apennines.