Warhanek Graved Salmon slices cold smoked

Warhanek Graved Salmon Sliced Cold Smoked

Atlantic SALMON FILLET sliced without skin
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 pickling agents and then buried in beach or earth holes for at least three days. and weighed down with stones. However, graved salmon is neither dry nor as long-lasting as air-dried stockfish. Today, the fish is no longer buried, but after the application of the marinade, it is stored in refrigerators for several days to mature. Fermentation does not take place because of the cold, and with the modern method, the fish does not become quite as dry as with the traditional method. Real graved salmon is not smoked, the shelf life comes solely from the pickling.