Irish organic salmon

Smoked salmon from organic aquaculture in Ireland.
This salmon is a real delicacy of the best consistency, exquisite in taste and unique in colour.

The entire rearing process is subject to strict guidelines and compliance is checked regularly through rigorous inspections carried out by recognised inspection bodies. This applies not only to the conditions in which the fish are kept, but begins with the selection of optimal breeding sites and the origins of the young fish.

The complete checks by external experts are carried out at all stages, from the hatchery to the slaughter, processing, fumigation, packaging, transportation and refrigeration - everything is precisely documented according to a proven quality assurance system in order to guarantee the utmost traceability.

Untreated organic salmon portions

"Organic salmon" is reared and refined in accordance with strict EU guidelines.

This means the highest care is taken in the selection of the parent animals. The salmon breed in clean, oxygenated water and have extra space in the hatchery. They grow up in the naturally pure waters of Scotland and Norway. They are fed exclusively on certified feed: marine matter, cereals, vitamins, minerals and natural pfaffia yeast.

Exclusive care, careful processing and constant inspection by external veterinarians and consultants ensure top quality salmon. Firm in consistency with a natural fat content and typical colour.

And the taste...!

Unprocessed salmon portions

For all fans of marine cuisine, fresh natural salmon fillets are a real treat.

The fresh fillets are cut into skinless, boneless portions and individually wrapped.

You can enjoy this natural product as it comes or refine with spices of your choice.

Alaskan pollock fillet in crunchy breadcrumbs

Unlike the floured variety, this pollack comes with a crispy shell. The proportion of breadcrumb coating is slightly higher in this product.

Irish organic salmon fillets

"Organic salmon" is reared and refined in accordance with strict EU guidelines. This means the highest care is taken in the selection of the parent animals. The salmon breed in clean, oxygenated water and have extra space in the hatchery. They grow up in the naturally pure waters of Ireland.

They are fed exclusively on certified feed: marine matter, cereals, vitamins, minerals and natural pfaffia yeast.

Exclusive care, careful processing and constant inspection by external veterinarians and consultants ensure top quality salmon. Firm in consistency with a natural fat content and typical colour.
And the taste...!

Floured Alaskan pollock fillet

Fillet of pollock wrapped with a light breadcrumb coating. The filet is quick and easy to prepare: it can be cooked in the oven in 15 minutes at 180°C.

Norwegian salmon fillet marinated with dill

In Scandinavia, fresh salmon fillets used to be laid in a herb-lined hole in the ground and covered with soil.

It was quickly noticed that this process not only drastically increased the shelf life of the salmon, but also brought out a first-class flavour in the fish.

Today, the salmon fillet is placed in a pickle of salt, sugar and dill and carefully packed after an appropriate maturation period.

Plaice "cordon bleu"

The fish variety of the regular cordon bleu. The filling is made from a choice of either ham or turkey with a topping of gouda or comté cheese.

Scottish smoked salmon

Cold-smoked salmon from aquaculture in Scotland.

Our product is traditionally cold smoked with beech wood smoke. Before smoking, the fresh salmon fillets are sprinkled with salt. During the maturation process that follows, the salt is slowly pulled into the fillet. This fully develops the fine flavour and allows the filet to retain its top quality consistency.

Then the fillets are carefully cut into delicate slices.

Cod balls

Our MSC-certified, crispy cod balls are not only loved by children. You must also try these cod balls, wrapped in a delicious breadcrumb coating.

With tartar sauce, of course.

Gravad sockeye

Wild Alaska sockeye salmon is line-caught during a short time window and regulated by strict quotas.

Sockeye salmon impresses with its low fat content, its natural red colour and firm texture. This is then emphasised by gentle cold smoking over beech wood followed by maturation in a marinade of fresh dill.

The result is a refined, healthy wild salmon specialty.

Cod fish figures

Crispy fun fish figures made from MSC-certified cod fillet with a delicious breadcrumb coating and a sachet of ketchup.

Ideal for children!

Smoked salmon appetizer

A gourmet appetizer:
these mascarpone and cream cheese stuffed smoked salmon appetizers are excellent as an aperitif.

Alaskan pollock nuggets

Our pollock nuggets in a crunchy golden breadcrumb coating are delicious and crunchy.

Simply cook the hand-cut, deliciously-battered pieces in the fryer or in the oven and enjoy with a dip or salad.

Breaded salmon burger

Enjoy salmon in this very popular form:
as a burger.

Once you have tried this healthy burger made with succulent salmon pieces, you will forget that Beef burgers ever existed.

On toast or as the focus of your meal - breaded salmon is always a pleasure.

Marinated salmon burger

Enjoy salmon in this very popular form:
as a burger.

Once you have tried this healthy burger made with succulent salmon pieces, you will forget that Beef burgers ever existed.

On toast or as the focus of your meal - marinated salmon is always a pleasure.

 

Rolled crêpes

For connoisseurs:
crêpes filled with smoked salmon, marinated tomatoes and crème fraîche.

Ideal as a starter or as small snacks.

Smoked salmon appetizer

A gourmet appetizer:
these mascarpone and cream cheese stuffed smoked salmon appetizers are excellent as an aperitif.

Rolled crêpes

For connoisseurs:
crêpes filled with smoked salmon, marinated tomatoes and crème fraîche.

Ideal as a starter or as small snacks.

Salmon tartare

Our tartar of raw salmon, refined with delicious spices, is a particularly special treat. After thawing for about 4 hours in the refrigerator, you can enjoy this product as a cold appetizer.

Salmon tartare

Our tartar of raw salmon, refined with delicious spices, is a particularly special treat.

Enjoy this product as a cold appetizer.

Salmon roulade with scallops

Seafood fans will love our salmon roulade.

Atlantic salmon in a roulade with a filling of scallops and fine vegetables.

Served hot, this product is an absolute delicacy.

Salmon roulade with scallops

Seafood fans will love our salmon roulade.

Atlantic salmon in a roulade with a filling of scallops and fine vegetables.

Served hot, this product is an absolute delicacy.

Salmon carpaccio

Carpaccio is an Italian appetizer made from raw beef. It was invented in 1950 in Harry’s Bar in Venice by owner Guiseppe Cipriani. According to legend, his regular customer Contessa Amalia Nani Mocenigo had been told by her doctor not to eat cooked meat.
Just like the Bellini cocktail, which was also invented in Venice and named after Giovanni Bellini, a painter of the Venician school known for his powerful use of colour, the red and white Carpaccio was also named after a famous painter: Vittore Carpaccio.

In a modification to Cipriani’s original recipe, we take fresh Atlantic salmon, fillet and salt it before cutting paper-thin, tender slices from the fillet.

To finish, drizzle our vinaigrette over the salmon slices and then sprinkle the grated parmesan cheese around the salmon slices.