Posts by Nordic Prime
Norwegian salmon – from origin to smoking in Sweden
The journey of the salmon selected by Nordic Prime begins in Norway, with Sekkingstad, a Norwegian company with a family tradition spanning three generations, chosen for its experience, commitment to quality and product consistency. From there, the journey continues...
Nordic Herring – From the Tradition of Pickling to the Nordic Table
In Sweden, it is called sill. In Denmark and Norway, sild. The name differs, but herring remains one of the defining foods of Nordic culinary culture.
Today, it can be found in numerous varieties: traditionally pickled, with onion, mustard or dill, as well as in combinations with curry,...
Cold or hot smoking – what’s the difference?
Cold-smoked salmon (kallrökt) and hot-smoked salmon (varmrökt) differ in process, texture, flavour and how they are used in gastronomy. We are not talking about two levels of quality, but two different ways of putting...
Why Product Origin Matters – Traceability, Processing and Taste
Two products can look almost identical and bear the same name. The real difference, however, often starts long before they reach the shelf: at the source, in the production method, during processing, and along the journey to the customer. For Nordic Prime, the origin...
Healthy Nordic diet: what a new study shows about type 2 diabetes and fatty liver
Salmon, mackerel, rye, oats, berries, vegetables and rapeseed oil. These are ingredients characteristic of the Nordic diet and are also found in the dietary pattern analysed in a clinical study carried out by researchers at Uppsala University.
The results show that a diet...
Matured Salmon – What Is It and How Is It Different from Smoked Salmon?
Salmon is one of the signature ingredients of Nordic cuisine, and the preparation method can significantly change its flavour, texture and the way it is served.
In addition to cold-smoked and hot-smoked salmon, there is also cured salmon (gravad lax) – a...