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Abrahams graved salmon voted one of the best food products in Lower Saxony

An independent jury made up of top chefs, sensory analysis professionals, fine food experts and marketing specialists has made its choice: Abrahams graved salmon has been named a Culinary Ambassador of Lower Saxony for 2018. Dirk Abrahams and Marc Wobbe accepted the award from Lower Saxony Minister-President Stephan Weil on 12th June in Hanover.

“We are very proud that another top product received this award" said Dirk Abrahms after the event. Along with criteria such as sensory qualities (taste, smell and appearance), the label details the product idea, company history and, above all, the regional origins of labelled products originating in Lower Saxony. All of the award-winning products deliver exceptional taste that attests to the genuine skill and passion behind their production process in Lower Saxony. Aside from the taste factor, a sound marketing concept and traditional or modern production processes – skilfully implemented – were needed to convince the jury.

Abrahams graved salmon stood out thanks to its tender but firm consistency and its original taste; this product is hand marinated with a mixture of salt, sugar and herbs. "A pure, perfectly refined product" specified the jury. The owner-managed family business established in 1990 by Dirk Abrahams in Neuenburg, is one of the biggest fish curing operations in Germany. We smoke mackerel, eel, trout and especially salmon using time-honoured methods and only native woods. 

Dirk Abrahams setzt auf "das kälteste Räucherverfahren Deutschlands"

„Erfolg durch spezielle Rohwaren und ausgefallene Produkte“

Marianne und Dirk Abrahams haben den Betrieb 1990 gegründet, der heute zu den größten Fischräuchereien in Deutschland gehört und – das hebt man hervor – ausschließlich in Deutschland produziert. ...

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