BLEIKER’S SMOKED SALMON CUTS
Welcome to our quick reference guide for helping you choose and buying Smoked Salmon cuts:
SLICED D CUT SIDE
These are sliced across the width of the Smoked Salmon fillet. Bleiker's pre-sliced D cut sides are whole fillets of Smoked Scottish Salmon including skin. After carving, the slices are carefully reassembled to retain the visual impact of a complete side.
LONG SLICED SIDE
These are sliced horizontally across the whole length of the salmon fillet. Bleikers pre-sliced Long cut sides are whole fillets of Smoked Scottish Salmon including skin. After carving, the slices are carefully reassembled to retain the visual impact of a complete side.
BLEIKER’S WHOLE SMOKED SALMON
A Bleiker's whole Smoked Salmon includes the Smoked Salmon head and tail, although the organs have been removed for easy preparation. This cut is best for those who wish to serve large groups, as well as for those who wish to try new and innovative ways to prepare Smoked Salmon. A whole Smoked Salmon can be stuffed and makes for an impressive presentation.
BLEIKER’S SMOKED SALMON FILLET
The fillet cut is a section of the Smoked Salmon that is separated from the ribs and backbone, producing two long portions of boneless meat. Smoked Salmon fillets can also be cut into fillet portions.
Smoked Salmon fillets make for a very refined presentation, as all the skin and bones have been removed. You can buy any size fillets you need, from a single-portion slice to an entire half of a fish. Fillets are good for delicate preparations such as poaching, steaming, pan-frying, curing or smoking.
BLEIKER’S SMOKED SALMON STEAKS
We take a Bleiker's whole Smoked Salmon (without the head or tail) and cut transversely through the backbone, producing portions about one inch thick. Bleiker's Smoked Salmon steaks are best for grilling or pan frying.
When buying Smoked Salmon, it's important to remember that while the cut of the Smoked Salmon can also determine portion size, it's best to plan on approximately 6 ounces of raw salmon per serving.