Also known as “striemel salmon”, a type of salmon preparation in which the fish is cut into strips (stremel) and then smoked hot (at over 70° C). The pre-salted salmon only hangs in the smoke at temperatures of up to 100° C for 30 to 90 minutes. The fish is cooked by the heat and at the end has a consistency similar to a steamed fish.
This way of preparing salmon has been known for a long time. An encyclopedia entry from 1858 has survived, which describes how the fish was processed and then sold on the streets of Königsberg.
The Atlantic salmon are perfect when caught in winter (from February) after their spawning season. However, smoked salmon is available all year round.
Stremel salmon tastes intensely smoked and very spicy. It is offered in different preparation variants, for example seasoned with pepper or chili.
Stremel salmon can be served cold or slightly warmed. Then its smoked aroma will stand out better. Cut into cubes, it can be served with leaf or potato salads or cream soups.
Stremel salmon must be stored in the refrigerated section or in the refrigerator.
Despite being stored in a cool place, the stremel salmon should be consumed within a few days.
Nutritional value/active ingredients
100 g of smoked salmon have around 200 kcal, which a. composed of the relatively high-fat content. Its fat consists largely of monounsaturated and polyunsaturated fatty acids. Accordingly, the content of the two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is high. EPA and DHA contribute to normal heart function. Salmon also contains plenty of vitamin D, B6, lots of niacin and folic acid, and potassium. Vitamin D contributes to a normal calcium level in the blood. Like niacin, vitamin B 6 contributes to normal energy-yielding metabolism. Folate ensures that the immune system functions normally and potassium helps maintain normal blood pressure.