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Gravlax is a salt and sugar cured salmon and is a wonderful addition to a brunch buffet, open faced sandwich or on canapes. There is often a bit of confusion surrounding gravlax, with many people assuming it is the same as smoked salmon or lox. In fact, gravlax is not smoked at all but instead cured by the process of covering it in salt and sugar which draws out the excess moisture (less moisture=slower spoilage).

The origin of gravlax lies in Scandinavia where fishermen would bury salted salmon in the sand above the tide line. This would ferment the fish, preserving it for later use. In fact, "gravlaks" is a blend of two Norwegian words; "grav" meaning "buried" and "laks", meaning salmon. The process has evolved to what we have today, a method which uses salt and sugar to cure the fish (but not ferment it) and adds pepper, dill, and sometimes alcohol to enhance the flavor.

Available as

Pre-sliced (short- or D- slice) or whole fillets.
Retail and Ho-Re-Ca.
Various size options.

Ingredients: Salmo Salar, sugar, salt,
dill, white and black pepper.

Nutrient Amount per 100 g
Energy 748 kj/ 179 kcal
Protein 21,2 g
Total fat 9,2 g
Saturated fat 1,5 g
Carbohydrate 2,8 g
Sugar 2,8 g
Sodium 1930 mg
Salt 4,9 g