Pure unadulterated nature! Wild salmon from Alaska is a completely natural product. The salmon’s habitat extents northwards into the Arctic Ocean, which holds some of the purest water anywhere in the world. Here, it feeds on crustaceans such as prawns, from which the typically deep red colour of the salmon meat arises, a colour which may vary according to the type of food intake. Salmon is caught solely on the basis of strict quotas in accordance with the stringent rules forming part of Alaska’s exemplary sustainable fishing programme. The fish used for FRIEDRICHS Kodiak Wild Salmon smoked are ocean-caught off the island of Kodiak when their meat has reached the ideal level of maturity and is extremely tasty. Salmon is trolled from the ocean, a particularly sustainable fishing method.
FRIEDRICHS, Germany’s oldest wild salmon smokery, handles the fresh salmon using traditional smoking methods, a large part of which is done by hand. For example, the bones are manually removed one for one. At the same time, the fish is salted evenly by hand and then smoked over selected hardwoods. Is it any wonder that so much care can produce such a magnificent taste?
This is also confirmed by the International Taste & Quality Institute (iTQi): This independent association of top international cooks conferred the “2007 Superior Taste Award” on our Kodiak Wild Salmon smoked, which has a fat content of only around 4-5 percent, the first German smoked salmon product to receive this distinction.
FRIEDRICHS Kodiak Wild Salmon smoked was the first smoked salmon product in Germany to receive MSC certification for sustainable fishing.
|Energy||613 kJ / 146 kcal|