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 We combined our oily salmon imported from the cool waters of Norway with our Turkish cuisine. We leave our fillet fish, which we put in the sauce, to dry in the sunlight. When the time comes, we cut it by wiping. It is very rich in omega-3.

Fish Bacon (Norwegian Salmon)

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  •  It is suitable for cold consumption. Preferably, you can mix it with red onion and dill. You can consume it in the form of cold cuts, open and finish. If you wish, you can consume it directly with Ayvalık Geographical Region banderol olive oil. You can use it in your salad. It is not suitable for heat treatment, entering the oven, being thrown on the grill, or roasted in a pan.

     After the product reaches you, it can stay in the freezer or deep freezer (-18 degrees) for up to 6 months without opening the vacuum. After the vacuum is turned on, we recommend that you consume the part that you have brought to room temperature and thawed that day and not put it in the freezer again. If you wish, you can throw the leftover part back into the freezer in freezer bags.

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