Smoked Salmon - H. Forman, Marinated Dill Gravadlax, Scottish, Farmed, UK, 4oz
Gravadlax, or gravlax, is superior grade Scottish salmon cured in dill, star-anise, & orange. This age old Scandinavian delicacy is made by ‘pressing’ the salmon with the cure for 48 hours. Forman's takes great care in delivering the most delicious version of this centuries old cured salmon luxury.
Taste & Texture
- Smokey, Salty, Rich
|Omega 3 (mg)||N/A|
|Total Fat (g)||3|
Region & Fishery
The word “gravlax” comes from the Swedish word for “trench” (grav) and “salmon” (lax). Its roots come from the former practice of burying the salmon in salt in a hole in the ground.
Keep refrigerated. For best results, remove from refrigerator 2 hours before use. Once open, consume within 3 days. Can be kept, unopened, in refrigerator for 14 days. Can be kept, unopened, in freezer for 180 days.
Gravlax may be an old-world tradition, but its fits in with today’s healthy lifestyles as a source of protein, Omega-3 fatty acids, and B vitamins.
|Amount||Percent Daily Value|
|Total Carbohydrate (g)||2||0%|
|Percent Daily Value|
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