selected speciality products THE LUXURY OF Sm & oSkaedlmTornout Simple enough to serve on a breakfast bagel and delicious enough to serve on anything else. Create mouthwatering dishes using Chef’s Classique Oak Smoked Trout and Oak Smoked Norwegian Salmon Slices. Chef’s Classique Trout and Salmon are packed in generic boxes. The product description will be on a side label. Chef’s Classique Oak Smoked Trout Slices* Oak Smoked Trout Slices* Size 10 x 500 g 30 x 80 g Code FSH2539 FSH2538 *Oak Smoked Trout is a product of South Africa Chef’s Classique Oak Smoked Norwegian Salmon Slices* Oak Smoked Norwegian Salmon Slices* Size 10 x 500 g 30 x 80 g Code FSH2541 FSH2540 *Oak Smoked Norwegian Salmon is a product of Norway OUR SMOKED TROUT & SALMON IS: • Hand cured & slowly smoked over oak, sealing in the delicate texture and slightly salty taste. • Sliced & Interleaved. • Ready to eat. • Halaal & Kosher. SERVING SUGGESTIONS: • Traditionally served with wholewheat brown bread, crushed black pepper and a squeeze of fresh lemon juice. • An ideal filling for bagels with cream cheese and crushed black pepper or served on a bed of leafy greens, garnished with cucumber, tomato, capers and served with a creamy horseradish sauce. • Also a great addition to a salad, open baguette & pasta dishes. CHEF’S CLASSIQUE SUPPLIER OVERVIEW: Three Streams Smokehouse is one of Southern Africa’s leading processing facilities for Trout, Salmon and various premium quality seafood products to the retail and food service industry. Their aquaculture is based on their deep commitment to the planet: the absolute need for sustainable fishing methods and responsible fish farming practices. They import Trout eggs (from the USA or Norway) and hatch them in their Hatchery on their farm in Franschhoek. They achieve a 99% survival rate to viable fry and finger- lings. Fingerlings are placed in nursery tanks where they are put onto feed. Once grown to optimal size, majority of the fingerlings are trucked to our farm in Lesotho where they are placed in cages for on-growing in the pristine waters of the Katse Dam. The trout is then grown to size which takes approx. 12 to 14 months. Once harvested, the fish are brought back to the smokehouse where they are put into production to produce these exceptional trout products. Accreditations & Certifications: Kosher, HALAAL, HACCP, Certificate of Acceptability for Food Premises, Food Safety Assessment – Intertek, MSC and we follow the SASSI guidelines. Cure: When the Trout and Salmon arrive at the Smokehouse in Franschhoek they hand select the best fish for curing using traditional methods and their secret recipe of 30 years. They then rest the cured sides for at least 12 hours to allow the secret blend to gently mature. Smoke: They use time honoured techniques with modern standards to produce a truly luxurious product of exceptional taste. During the smoking process, the fillets develop a deep, rich colour, the texture changes and a full smokey flavour ensues. They only smoke their fish using imported oak shavings. LET’S LOOK AT THE DIFFERENCE BETWEEN RAINBOW TROUT AND NORWEGIAN SALMON: Rainbow Trout and Norwegian Salmon are two different species but both are part of the salmonid family. RAINBOW TROUT • Scientific name: Oncorhynchus mykiss. • Our Rainbow Trout is farmed on the Katse Dam in Lesotho, as well as locally on our farm in Franschhoek and other areas in the Western Cape. • Generally our Rainbow Trout is smaller in size than imported Norwegian Salmon and has a lower fat content. • Trout flesh is more orange-red than Salmon. NORWEGIAN SALMON • Scientific name: Salmo salar. • Our Norwegian Salmon is farmed in Norway and imported into South Africa. • Norwegian Salmon is a salt water fish. • On average, Norwegian Salmon is bigger in size than our farmed Rainbow Trout and has a higher fat content (generally the fat lines are more prominent on the flesh of the Salmon). • Salmon flesh is more pink in colour than Trout. Both Rainbow Trout and Norwegian Salmon are great sources of Omega-3 fatty acids, as well as other nutrients and vitamins.
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