Pink Salmon (Gоrbusha) Hot Smoked. ± 350g
Hot smoked pink salmon (gorbusha), approximately 350 g. Fully cooked, ready to eat. Cured in salt and smoked at 80–100°C for a moist, flaky texture.
Pink Salmon (Gorbusha) Hot Smoked
Tender, flaky Pacific salmon smoked at high temperature — ready to eat, no preparation needed.
PACIFIC · PINK SALMON · ±350 g
What it is
Pink salmon — gorbusha — is one of the most widely caught Pacific salmonids, prized for its lean, mildly flavoured flesh. Hot smoking transforms it into something richer: the fish is first cured in salt, then smoked at around 80–100°C until fully cooked through. The result is deeply flavoured, moist, and flaky — ready to eat straight from the pack.
At approximately 350 g, this is a generous portion. Serve it alongside pickled vegetables and rye bread, flake it over a warm buckwheat or potato salad, or use it to fill blini.
Ingredients
Pink salmon (Oncorhynchus gorbuscha), salt.
Typical recipe for this style of product. Check pack label for the exact formulation.
Nutrition (per 100 g)
| Energy | 677 kJ / 161 kcal |
| Fat | 7,6 g |
| of which saturates | 1,9 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 23,2 g |
| Salt | 2,5 g |
Typical values for hot smoked pink salmon. Actual values on pack.
Allergens & storage
Contains: Fish (salmon).
Store refrigerated at 0–4°C. Consume within 3 days of opening.
Net weight: ±350 g · Species: Pink salmon (gorbusha) · Pacific
Best served with rye bread, pickled cucumber, or a simple wedge of lemon.
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