Royal side 1 kg

The perfect fusion of salmon flavours

The Royal side is the star of the smoked salmon line: it offers all the nuances of flavour deriving from the natural conformation of the salmon. With a range of unique sensations and textures, the Royal side is ideal for tastings and gourmet recipes.

Weight: 1 kg

€151.00

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Ingredients

Salmon grown in the open sea, fed naturally, without antibiotics and GMOs.
Salmon (Salmo salar), sugar and sea salt.

Packaging

The salmon side, with its skin and bay leaf, is vacuum-packed inside the elegant black and silver Upstream box.

Transport

For proper preservation during transport, the salmon whisker is packed in isothermal polystyrene containers together with ice gel with a special food packaging film.

Storage

Fresh product, preservatives free, to be kept in the refrigerator at a temperature between 2 and 4 °C.
Expires in 30 days.

Tasting

In the Royal salmon side you can taste the fillet, the classic and the belly. The soft, sweet and velvety texture of the first part is to be enjoyed naturally, or with a little butter and pepper or on toasted bread. The classic, which is the back cut of the salmon side, is excellent in tartare, enhanced by a few drops of peaty whisky, pepper and a hint of grated ginger. The belly, which is the central part, should be served in small slices.

For gourmet preparations, follow the chef's suggestions in the Upstream recipe book.

Salmon side

The Royal side is Upstream flagship product as it offers three flavours at once: the sweetness of the fillet, the savouriness of the belly, the smoky aroma of the Classic rear cut.

The Royal is the whole half of the salmon; it is obtained after the cleaning operations of the fish, during which it is deprived of head, tail, bone and thorns. From this side come all the other cuts, with different intensity of taste. This is precisely the distinctive feature of the side: in a single piece converge different consistencies and flavours linked - in part - to the physical conformation of the fish, and in part to the marinating and smoking processes. The latter follow a unique specification in the world. Marinating takes place with small quantities of sea salt and sugar always alternating, smoking with beech wood from the Emilian Apennines, specifically studied to guarantee its delicacy.

The result is a delicate and elegant salmon side, which, like all the products of the Upstream smoked salmon line, is particularly light.