Bitte beachten Sie das Haltbarkeitsdatum auf der Verpackung. Generell sind die SWISS LACHS Filets bei Erhalt innerhalb von 3 Tagen zu konsumieren.
vakuumverpackt und gekühlt
Nach dem Öffnen kühl lagern
Schweizer Lachs (Salmo Salar)
Fresh salmon filet without skin (sashimi quality) 200G
- Fresh salmon fillet (Salmo Salar), carefully hand-parried, skinless, 200gSashimi quality
- Vacuum packed and delivered chilledStore in a cool place after opening and consume within 3 days.
- Vacuum packed and delivered chilled
- Store in a cool place after opening and consume within 3 days/li>
Delicate Swiss fresh salmon fillet from our sustainable salmon farm in Lostallo, Grisons, where the salmon are raised in fresh spring water to the highest quality standards – without any chemicals, antibiotics or microplastics. The fresh fish are processed directly on site and only filleted and carefully parred when we receive your order. We rely on the manual labour of our experienced staff to guarantee the best possible quality.
The salmon fillet can be used for the preparation of sushi and sashimi, as well as for frying. (For grilling, we recommend the salmon fillet with skin).
Important order notice:
We deliver cooled with ice–packs in insulation mats made of hemp fibers and packed in sustainable cardboard packaging by by DHL with arrival on Wednesday to Friday. The order deadline for delivery on the following day is 12:00 noon. Our products are fresh and must be kept refrigerated. Therefore a delivery of goods on Sunday, Monday and Tuesday is not possible.
Salmon fillet (sashimi quality) – fresh, without skin”.
The salmon is freshly processed to salmon fillet and is excellent for the preparation of sushi.
We fillet your salmon fillet only when we receive your order, everything is done by hand so that the salmon fillet arrives well preserved. Also the standing bones are removed by our employees individually with pliers.
We ship the salmon fillet without skin, in sushi quality and free of bones. Due to a gentle skin peeling process, there may be remains of the fat layer.