Two kinds of delicate fish from Canada are marinated and processed in Kyoto,
Simply bake it in the oven to enjoy the elegant and delicate scent and flavor.
Smoked salmon is smoked at low temperatures with only maple chips and rock salt, resulting in soft smoked salmon. Sockeye salmon has a bright red color and a rich taste. Spring smoked salmon has a melty taste. Both have been sliced. (Price is in CAD$)
Contents:
- Marinated Yuzu-Shiokouji [Sockeye Salmon] Portion Cut 90g
Marinated Saikyo-Miso [Black Cod] Portion Cut 90g
- Smoked [Sockeye] Salmon, Sliced 70g x 1
- Smoked [Spring] Salmon, Sliced 70g x 1
-
Marinated Saikyo-Miso Black Cod, Portion Cut / Marinated Yuzu-Shiokouji Sockeye Salmon, Portion Cut:
-
Smoked Salmon:If left unopened, they can be kept up to about 90 days in the freezer or 7-10 days in the refrigerator.
-
Smoked Salmon Hors-d'oeuvre
Slice up some smoked salmon to your liking. Decorate your plate with olives, lemons, and capers. Enjoy it as toppings on slices of baguettes, croissants, and crackers. Smoked salmon goes very well with avocado dips (avocados, sour cream, onions, salt, pepper, and lemon juice) and cheese as well. It is not only delicious, but visually attractive, making it a perfect appetizer dish for parties.
Smoked Salmon
|_ Freshly Smoked Salmon
Salmon (10)
