Mature for coalfish - for own production of delicious salmon scrap

You know these little tasty salty salmon schnitzel from the supermarket?
With our Seelachsreifer you can easily produce these salmon schnitzel yourself.
We offer you our mature for 1, 3, 6, and 25 kilos of fish.
 

We leave the health-threatening red color in our product. It tastes better without it.

For the production of coalfish schnitzel
Preparation:

•     1 kg coalfish (coalfish), cod, whiting or perch
•     1 liter of water
•     40g Matjesreifer
•     100-150g salt
•     2g liquid smoke

Ripening temperature: 7 ° C in the refrigerator

Manual:

Stir in a brine from the ingredients and add the finely chopped salmon schnitzel. It works best if you freeze the fish fillets and cut the slightly thawed fish fillets into thin slices in a slicer.
Leave the salmon steak in the refrigerator for three days. For optimal ripening of the fillets, stir once a day. After the maturation, rake the salmon shrimp well and press in a sieve and drain. Now the salmon schnitzel are ready to eat.
For storage in the refrigerator, place the salmon schnitzel in cooking oil.
If you want to add a light smoky note to your salmon schnitzel, you can add a few drops of the included smoke flavoring (10ml) during the ripening process.

40g are sufficient for about 1 kg of raw fish.

The product is packed for a consistent quality vacuum.
Detailed instructions are provided with each order.

Ingredients:

• Acidity regulator (E331, E330)
• salt
• dextrose
• flavor enhancer Sodium glutamate (E621)

Hickory smoke 3ml

Ideal dosage, a 3 ml bottle is sufficient for 1 kg of fish = 1 pack of salmon shrimp-ripe, or 1 pack of Matjes-ripe = Aalrauchmatjes
The hickory smoke is added at the beginning of the production of sheets and gives the brine and the fish therein an aromatic, smoky aroma (for example for eel-smoked mackerel, salmon steak, etc.).
This product is made by burning hickory and then condensing the smoke into water.
The hickory smoke is also excellent for the production of barbecue and BBQ sauces.
The hickory smoke is delivered in a bottle with screw cap and with a special Trofer in the bottle, which allows you to dose the hickory smoke very accurately.

Ingredients Hickory smoke liquid:

•     liquid smoke

Scope of delivery:

• Mature for coalfish
• Liquid smoke, appropriate amount
• instructions