Palmdale Smoked Salmon – the best in Adelaide… The World?
Before we get into the nitty gritty of Palmdale Smoked Salmon and why it is so fantastic, did you know that Palmdale also smoke their own Trout, Chicken Breast, Whole Chicken (medium sized), Chicken Maryland, Short Back Bacon, Middle Bacon and Hocks? Yup, John is a busy boy most days, smoking Adelaide’s favourite, and best, smoked produce!
So, back to Palmdale Smoked Salmon and why it is so good. First and foremost, of course, is the taste. It is simply, second to none! That is why the premier Seafood guru of Adelaide buys his Smoked Salmon at Palmdale Butchers of North Adelaide. There have even been customers from the home of Smoked Salmon – Finland – saying it is better than what they get back home. Palmdale staff are happy to let you have a small sample if you would like to try for yourself.
Secondly, it is smoked in house daily via a traditional method of smoking, using Red Gum sawdust – Nitrate free – Low Sodium – sourced from highly awarded company, made from certified Kosher and Halal Salmon, and of course Palmdale Meats, Poultry and Seafood smoke the salmon themselves so you know it is Gluten Free.
Thirdly – its NOW that you need to order some for Christmas, don’t be disappointed!
For some important information about your Smoked Salmon, and recipe ideas, please read on…
As an example of the high standards set by Palmdale Meat, Poultry and Seafood, the Atlantic Salmon sides used for their Famous Smoked Salmon are sourced largely from award winning New Zealand’s Ore King Farm. A company that worked with local council, government, key stakeholders and experts to not only develop Best Practice Guidelines, but win awards for those same practices. One of those experts, Seafood Watch ®, has designated the farm as officially “Green”.
Palmdale Meats, Poultry and Seafood smoke their salmon daily, using traditional smoking methods of smoking – no cheating using liquid smoke! There are definitely No Nitrates, and no preservatives used and the salmon is very low sodium, especially compared to those you’ll find in your supermarket.
Due to the technique used in store – that is, hot smoked salmon – what you get is a moist, crumbly Smoked Salmon – unlike the wet (dare I say slimy) Smoked Salmon you get in supermarkets. While there is the limitation of not being able to be “rolled” – it makes up for it in spades by being so beautifully easy to slice/flake/crumble. It lends itself beautifully to being easily placed on crackers, in salads, cooked in pasta – or just eaten by itself!
There are some very nice recipes we have for you to go with your Smoked Salmon:
- One customer told John that she uses hers in a Caesar Salad (lettuce, spring onions, shaved Parmesan, Anchovies, Poached Egg, Bacon and Cesear Salad Dressing)
- Salmon Pasta
- Special Mayonnaise
- Smoked Salmon Dips 4 ways
Apart from taste, Smoked Salmon is GOOD for you! It provides a rich source of essential fats, along with omega-3 fatty acids. These important fats help maintain your brain function and has been thought to protect you from depression, memory loss or even dementia – the diseases believed to be caused by omega-3 fatty acid deficiency.
The friendly staff at Palmdale Butchers can cut your Smoked Salmon to any size you wish, and all salmon will go home with you on a tray – not in a bag.
Keeping your salmon fresh at home.
Your Smoked Salmon, if stored corectly, will last up to 10 days in your refridgerator. By correctly, we mean –
- Take the Smoked Salmon out of the plastic wrap
- Take the Smoked Salmon off the tray.
- Place it in an airtight container
- Put a sheet of baking paper top AND bottom.
- Keep refrigerated while not using
Not sure about how to cook your selection? Palmdale Meats, Poultry and Seafood – North Adelaide – are always here to help you. Call in to Palmdale Village Meats in the North Adelaide Village, 81 O’Connell St, North Adelaide.
There’s 2 hours free parking in the North Adelaide Village Centre, come and see us.