Our salmon belly is artisanally selected from farmed salmon weighing over 12 kg, with all bones carefully removed by hand during portioning. Only the finest pieces from the belly area are used, ensuring optimal flavor and texture. The Japanese Sujime technique involves marinating the fish with vinegar and salt, which firms the texture and refines the flavors. The Spanish company Carpier uses 12-year-aged sherry vinegar for this process. As a result, the characteristic aroma of our smoked flavor is fully preserved. The result is a refined product where craftsmanship, technique, and culinary perfection come together, offering a delicate, full flavor and an elegant texture. +/- 40 pieces per tray of 10 grams. The oil is smoked and of high quality (50% extra virgin olive oil and 50% sunflower oil). Perfect for vinaigrettes or smoked mayonnaise.
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