SILBERLACHS (gefangen im Nordostpazifik, Haken und Langleinen [Schleppangeln]), Kochsalz, Glucose, Antioxidationsmittel (E 301).
Information for allergy sufferers: See highlighted ingredients
Silberlachsfilet (Oncorhynchus kisutch), geräuchert
Held in high culinary esteem and much sought after, this fairly small Pacific wild salmon lives in the Arctic Ocean and the coastal waters of the North Pacific. Its flesh is tender and intensely flavoured. In the first and oldest salmon smokehouse in Switzerland the raw salmon is processed into this unique, high-quality treat by hand with a great deal of skill. The fish are cold-smoked over beech and oak in the traditional wood-burning oven, a method handed down from generation to generation.