|
HOT SMOKED SALMON “CREOLE” Hot smoked salmon loin topped with an assortment of peppercorns, bell-peppers and spices. Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED SALMON “THAI STYLE” Thai flavoured salmon without the burning chili after taste. Mild yet very tasty.
Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED “APRICOT” SALMON A cured salmon loin glazed with apricot then hot smoked.
Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED “TERIYAKI” SALMON Hot smoked salmon fillet smoothed with thick teriyaki sauce that goes down beautifully with a cup of sake. Whole fillets approx. 800-1200-gm each |
|
Hot Smoked Salmon Products in Whole Loins |
|
Hot Smoked Salmon in 80/100/120 or150 gm Portion |
|
Hot Smoked Salmon Products Portion-Cut |
|
HOT SMOKED SALMON “PIZZAIOLO” Topped with capsicum, parmesan cheese, oregano leaves, olives, garlic and other spices.
Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED “CAJUN” SALMON Juicy salmon fillets marinated in a lightly spicy Cajun paste then hot smoked.
Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED “MEDITERANEAN” SALMON Salmon fillets sprinkled with herbs like rosemary, sage, thyme and of course basil.
Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED “HUNGARIAN” SALMON Just imagine the full flavours of tomato combined with paprika that cover this salmon fillet. Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED “PASTRAMI” SALMON Cured salmon fillets spiced with a traditional pastrami mix then hot smoked.
Whole fillets approx. 800-1200-gm each |
|
HOT SMOKED SALMON “PLAIN” Traditional hot smoked salmon fillet with no coating and a mild, not overpowering flavour.
Whole fillets approx. 800-1200-gm each |
|
Fassler’s hot smoked salmon products are mild in salt and fully cooked. |
|
HOT SMOKED SALMON “PERCHICK” This Malaysian style recipe combines the sweetness of honey with many tangy flavours.
Whole fillets approx. 800-1200-gm each |
|
Do you find it hard slicing hot smoked salmon? Does the product break when you attempt to slice it due to its soft and fragile texture? Worry no longer. All our hot smoked salmon products are now available pre-cut. |
|
Airline caterers may prefer their hot smoked salmon to be cut from the belly loin. These products are easily sliced into short slices which fit perfectly into just about any EY dish.
|
|
Having your hot smoked salmon pre-portioned before smoking has its advantages. The portions, cut to your specs, are golden brown all round.
|
|
For portion sizes of 20 to 30 gms each we prefer to cut them, while frozen, from a ready smoked whole loin.
|
|
The Ocean Trout too is a great raw material for hot smoking. It unveils its beautiful red colour particularly when it is served cold.
|