What do you think when you remember the taste of natural fish?

What do you think when you remember the taste of natural fish?

What’s the first thing that comes to your mind when you think of delicious fish? Fresh salmon fillet? Or smoked salmon on a butter baguette? Perhaps you can already feel the taste and are even a bit hungry. Well, we have 3 good news for you!

  1. IKRiNKA is the best place to buy high-quality and delicious salmon.
  1. You’ll find the taste of salmon absolutely fantastic.
  1. Salmon is not only delicious, but incredibly health-beneficial.

Take your pick from a premium fillets selection in the online shop IKRiNKA and get creative with your meals.

Fresh and smoked salmon in IKRiNKA

Our shop offers a wide selection of fresh and smoked salmon. We strive to ensure that our fish meets the highest quality standards but at the same time we sell it at very reasonable rates. It’s all because we really want these natural products be affordable for you to enjoy.

Did you know that it’s recommended by the German Nutrition Society (DGE) to eat around 70 g of salmon per week? Without doubt, this amount could easily become a part of your healthy daily life.  and you’ll get a fast delivery of fresh and delicious fish.

But why does DGE actually recommend eating 70 g of salmon per week? The answer is obvious. Salmon is a great source of important nutrients. These include omega-3 fatty acids, proteins, B vitamins, and potassium. All these nutrients are vital substances for your body as they help reduce high blood pressure and even prevent cancer.

The thing is salmon really works like medicine, but it doesn't taste like pills. Moreover, salmon is such a unique fish that it can be served in many different ways. One day you can have it for breakfast, and then choose it for your lunch and after that prepare for dinner. So why wait longer?

Still can’t decide what salmon you should buy? There are a couple of things you might want to know about this type of fish. Smoked salmon is cooked over a smoky fire and during that quite lengthy process the fish acquires its incredibly tasty smoky flavor.

In our shop you can choose between a wide range of smoked salmon fillets with skin on or off. When you order a salmon skin-on fillet from our shop, you get a tasty, juicy piece of fish. The skin protects the fish from a severe loss of moisture, so that your family and you can enjoy a full-flavored, juicy fish.

On the other hand, smoked salmon can be skinless and it’s also fine and tasty. Before smoking, it’s placed in the brine that prevents the fish from drying out.

Order fresh or smoked salmon in our shop and you’ll get a delicious fish with a rich delicate taste and a silky texture that we promise will delight you.

Homemade cured salmon in a vacuum-sealed packaging

Cured salmon is a fantastic appetizer which you can easily prepare at home. It can be stored for quite long time without loss of taste. There are only 5 components that you need to take:

  • fresh salmon fillet
  • salt
  • sugar
  • spices
  • herbs
  • a vacuum bag

Cured salmon is a Scandinavian dish in origin. The Scandinavians used this method of preparing fish as it guaranteed a long-term storage at times when there were no refrigerators. Fortunately, with today’s technology it’s very easy to prepare delicious, juicy salmon in a vacuum-sealed packaging. You can have it for breakfast or serve as an appetizer. You can be sure that everyone will be impressed by such a delicacy. There are two different techniques of curing salmon: a dry cure and a wet cure. If you opt for a dry cure, sprinkle salt, sugar and herbs over the salmon fillet and put the fish in a vacuum bag. Vacuum seal the bag and then place it in the fridge. The vacuum bag is used to speed up the cooking process.

Wet cures are almost the same, except that you mix salt, sugar and herbs or spices with water or oil. You can also use a mixture of lemon juice with vinegar. Once you’ve learnt how to make cure salmon, you can get really creative with the flavors you add. Salmon can be cured either with or without skin.

So how does it work? It's all about the osmosis process. Sounds like a tricky word you might remember from your physics class, yet it’s very simple. Osmosis is a process of removing moisture from salmon fillets. And this means that salmon can last longer and its flavor improves. Sounds like it really worth trying, right?

How is cold-smoked salmon made

Cold-smoked salmon is a popular and tasty treat that you can make at home. However, you can also purchase it at our online shop. This way, we'll make all the needed preparations ourselves whereas you can focus on the most important thing – the tasting!

Cold-smoked salmon is usually smoked at 200 C, but sometimes temperature can differ by 5 degrees. Salmon isn’t smoked straight away and there are a couple of things that must be done before cooking:

  • Place the salmon on the grill so that all the liquid can drain from the fish.
  • Cure the fish as described above. Here we would recommend sticking to a dry cure technique.
  • After the fish is cured, place it in a cold smoke generator and leave it for a few hours.

Haven’t got a cold smoke generator? Then why don’t you order some cold-smoked salmon from our shop? It’s inexpensive yet delicious and of premium quality!

If you’re especially fond of cold-smoked salmon and would like to cook it yourself, then it might be worth getting such a generator. The cold-smoked salmon takes much longer time to prepare than the hot-smoked one, but it also preserves the natural flavor and retains more nutrients.

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