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Warhanek
graved salmon
100 g9 DAYS AVERAGE FRESHNESS
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Warhanek Graved Salmon in slices - mildly cured.
Graved Salmon literally means "buried salmon". This method of preserving freshly caught salmon for several weeks was developed by the Scandinavians centuries ago. After gutting, the fish were rubbed with salt and then buried in beach or earth holes for at least three days and weighed down with stones. Today, the fish is no longer buried, but after applying the marinade, it is stored in refrigerators for several days to mature. Real Graved Salmon is not smoked, the shelf life comes solely from the curing.
About the producer:
The company C. Warhanek was a traditional food company that produced marinades and smoked fish. It was founded in 1858 by the Austrian-Czech entrepreneur Carl Warhanek (1829–1900), who, thanks to his business acumen and innovative ideas, made it a K & K purveyor to the court. Today, Warhanek's specialities include exquisite smoked salmon products as well as pickled fish products such as Gabelroller and Russen.
Storage conditions:
Store refrigerated before and after opening at max. +7°C and enjoy within 2 days after opening.
Contact:
Thomas Niederreuther GmbH
Alte Landstraße 25,
85521 Ottobrunn, Germany
Durability
Atlantischer LACHS (Salmo Salar), Speisesalz,
Nutritional values per 100 g
| Energy value | 599 kJ/143 kCal |
| Fats | 7 g |
| including saturated fatty acids | 1 g |
| Carbohydrates | 2.3 g |
| including sugars | 1.3 g |
| Protein | 17.6 g |
| Salt | 3 g |
| Fibre | g |
Allergens
| Fisch |