It is a product that has become regularly present in many homes due to its flavor and versatility. Smoked salmon, rich in omega 3 acids and proteins, is a basic ingredient in many recipes, from salads to carpaccio, Asian cuisine dishes or sandwiches. An ingredient that has arrived in international cuisine from the Nordic countries, and that Skandia, a company based in Malaga, produces following traditional processes, but also looking for new ways to taste it.
The latest example is a new cut inspired by Japanese gastronomy. Hira Zukuri is the name given to a Japanese technique of cutting across the axis of the fish’s back, used to consume raw fish. Made with precision and care, it results in pieces with a soft texture and enhances its flavor, which is enhanced with a smoke designed to achieve a balance with the natural freshness of the product. In two formats, 150 and 300 grams, it is an ideal ingredient to enjoy alone, accompanied by soy sauce or wasabi or with bao bread, among other recipes.
This new cut is incorporated into the smoked salmon products of Skandia, a company with more than 45 years producing smoked fish products. To do this, they only use fresh raw materials, from Norway and Scotland, and never frozen to guarantee quality. Another fundamental point in the process is not to inject moisture into the fish, following the traditional process, with natural beech wood smoke and salting by hand with dry salt. That is, in addition to salmon, the only ingredient it contains, since it does not use preservatives or colorings either.
In these processes, Skandia applies strict safety and quality standards, for which it has IFS (International Featured Standards) food safety certifications, to which are added the MSC (Marine Stewardship Council) sustainable fishing certification, the sustainable aquaculture certification ASC (Aquiculture Stewardship Council) and the organic or ecological product certificate.
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