A culinary delight, strip by strip
Stremellachs (boned salmon fillet)
“Stremel” is the North German word for “strips.” We prepare our salmon fillet strips in the traditional way: The filleted salmon is salted and hot-smoked at temperatures above 70 °C. This results in the reddish-golden-yellow color and the pieces remain nice and juicy inside. Spices such as pepper, garlic, or our Mexico mix make the Stremel a varied culinary delight.
Platinum
- Made from fresh Norwegian raw goods
- Hand-seasoned
- Long maturation and resting periods
- Hot-smoked in the traditional way over local precious woods
Item no. 496
Stremellachs (boned salmon fillet)
Pepper
250 g tray (2 Stremel)
6 MAP trays / carton
Item no. 497
Stremellachs (boned salmon fillet)
Pepper
250 g tray (2 Stremel)
6 MAP trays / carton
Item no. 498
Stremellachs (boned salmon fillet)
Garlic
250 g tray (2 Stremel)
6 MAP trays / carton
Item no. 499
Stremellachs (boned salmon fillet)
Mexico Spice
250 g tray (2 Stremel)
6 MAP trays / carton
Item no. 6456
Stremellachs (boned salmon fillet)
Natural
1.5 kg pack
9 MAP trays / carton
Item no. 6458
Stremellachs (boned salmon fillet)
Mix (Natural, Pepper and Mexico Spice)
1.5 kg pack
9 MAP trays / carton
Item no. 7436
Stremellachs (boned salmon fillet)
Natural
125 g
4 MAP trays / carton
Item no. 7437
Stremellachs (boned salmon fillet)
Pepper
125 g
4 MAP trays / carton
Item no. 7438
Stremellachs (boned salmon fillet)
Garlic
125 g
4 MAP trays / carton
Item no. 7439
Stremellachs (boned salmon fillet)
Mexico
125 g
4 MAP trays / carton
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