Cold Smoked Moonfish +-350g
Cold smoked moonfish (vomer): a flat, silvery fish, lightly salted and gently smoked, with firm, mild white flesh and golden skin. Ready to eat. Lovely with cold beer, black bread or boiled potatoes. Sold whole, approx. 350 g.
Cold Smoked Moonfish ±350g
Lightly salted, gently smoked moonfish with firm, mild flesh, ready to eat.
COLD SMOKED · MOONFISH (VOMER) · ±350 G
What it is
Moonfish, also sold as vomer or selene, is a flat, silvery fish from warm Atlantic waters. Its flesh is firm, white and mild, with very few small bones. It is salted, then cold-smoked at a low temperature, so it stays firm and slightly translucent. The result is golden skin, a gentle smoky aroma and a clean, delicately salty taste.
It is ready to eat straight from the pack. Peel off the skin, lift the fillets away from the backbone and serve it in strips. It goes well with cold beer, black bread and butter, boiled potatoes with dill, or a plate of pickles. The fish is sold whole, with head and bones, and the weight varies from piece to piece.
Ingredients
Moonfish (fish), salt.
Typical recipe for cold-smoked moonfish. Always check the label for the exact list.
Nutrition (per 100 g)
| Energy | 630 kJ / 150 kcal |
| Fat | 6 g |
| of which saturates | 1.6 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 24 g |
| Salt | 4 g |
Typical values for cold-smoked moonfish. They vary with the size of the fish and the degree of salting. Actual values are on the label.
Allergens & storage
Contains: fish.
Keep refrigerated at 0–5 °C. Once opened, wrap it well and eat within 2–3 days. Contains bones. As with all cold-smoked fish, NHS advice is that pregnant women should eat it only when cooked.
Weight: approx. 350 g, varies by piece
Golden, smoky and made for a cold beer.
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