Gravlax: a hint of dill

For our Platinum gravlax we process fresh-caught fish from Norway at our manufactory. Following filleting, the hand-marinated salmon matures for 36 hours in a marinade of salt, sugar, pepper and fine dill. The use of artificial maturing agents is absolutely taboo. Thanks to the long maturing time, the natural herbal aroma is absorbed in the salmon. This gives it its delicately spicy, unmistakeable flavour.

Already highly acclaimed in 2018 – in flavour and quality

Kulinarischer Botschafter 2018
Average nutritional values per 100 g
Calorific value in kJ/kcal 867/ 207
Fat in g: 12,9
  • Thereof saturated fatty acids in g:
2,7
Carbohydrates in g: 2,1
  • Thereof sugar in g:
2,1
Protein in g: 18,9
Salt in g: 3,0

 

Made from fresh Norwegian raw product, without the addition of maturing agents, hand-marinated with a salt-sugar-herbal mixture, belly flap, dark meat and skin removed. Including separately packaged mustard-dill sauce with small packages.

Item no. 660
Norwegian Gravlax
sliced, without skin
Sides approx. 0.7 to 1.1 kg
10 sides/ box

Item no. 661
Norwegian Gravlax
uncut, with skin
Sides approx. 0.7 to 1.1 kg
10 sides/ box

Item no. 615
Norwegian Gravlax
sliced
500 g
10 or 20 sides/ box

Item no. 7604
Norwegian Gravlax
150 g pack (incl. mustard-dill sauce)
6 MAP packs/ box

Item no. 7610
Norwegian Gravlax
100 g, sliced (incl. mustard-dill sauce)
5 MAP packs/ box

Item no. 7614
Norwegian Gravlax
50 g, sliced (incl. mustard-dill sauce)
6 MAP packs/ box

Made from fresh Norwegian raw product, without the addition of maturing agents, hand-marinated with a salt-sugar-herbal mixture.

Item no. 600
Norwegian Gravlax
uncut, with skin
Sides approx. 0.8 to 1.2 kg
10 or 15 sides/ box

Item no. 610
Norwegian Gravlax
sliced, with skin
Sides approx. 0.8 to 1.2 kg
10 or 15 sides/ box

Made of fresh Norwegian raw product: combined salting method, marinated, sliced, without skin.

Item no. 631
Buffet Gravlax
sliced, without skin
1 kg
10 sides/ box

In order to optimize our website and improve it continuously, we use cookies. By continuing to use the website, you agree to the use of cookies. Learn more
OK