Vendsyssel Catalogue EN

Table of Contents smoked salmon

other preparations

P. 6-9

P. 10-16

cooked salmon

other smoked fish

P. 17

P. 18-19

Vendsyssel, past and present . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Smoking & slicing methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Origins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Smoked salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-9 Smoked salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7 Salmon prime filet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 smoked salmon Cubes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Other preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-16 Slivers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-11 Plancha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12-13 Marinated salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

14 marinated salmon Cubes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

15 Salmon-goat cheese medallions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

16 Cooked salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 ‘The Hot Smokehouse’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Other smoked fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 The Vendsyssel product lines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

20-22

background

Vendsyssel, from yesteryear to the present kristian mikkelsen, a young dane from a long line of fishermen, came to the vendsyssel area of northern denmark in 1883, at the age of 28. that is where he started his own business, a seafood trading company to which he gave the name “vendsyssel”.

Until the 1890s the young company concentrated mainly on the lobster trade, enabling the region to become a recognized export center for the precious crustacean throughout northern and central europe.

And yet, the company vendsyssel would soon turn its back on lobster to focus its activities around salmon. thanks to his brother-in-law, theodore, who had emigrated to the United states, Kristian learned that the Americans had fine-tuned a new way to eat salmon. instead of canning the fish, they were now salting and smoking Pacific salmon. this new taste experience was a great success on the other side of the Atlantic. so, why not try to conquer the european market with it as well? so, Kristian and theodore took up the challenge. vendsyssel set up its headquarters in copenhagen and two American subsidiaries on the West coast, in seattle and Portland. the company was supplied by salmon caught in the columbia river, salted the fish on site, then shipped it to copenhagen, where it was then exported to the rest of europe, mainly to Germany, where vendsyssel had moreover built two smoking facilities. the shipments of Pacific salmon from America were stopped during World War i and vendsyssel’s engines idled. Business picked up again in 1919, even though the German market temporarily disappeared because of the recession of the 1920s. vendsyssel then turned its gaze in other directions, and notably toward Belgium, where Kristian built the country’s first smoking facility. vendsyssel smoked salmon was immediately rather successful in our area, but also in France and switzerland.

Kristian Mikkelsen passed away in 1932, at the age of 77, happy in the knowledge that he had turned his little business into a company with a international dimension. His son, who had been involved in the family business for close to ten years, took over as head of the group, while the Belgian company’s management was entrusted to Borge Kehler.

Maison vendsyssel did a flourishing business in Belgium and France, where a new establishment was set up in Paris, up until World War ii broke out. At the time, vendsyssel was clearly the largest smoked salmon supplier in all of europe. during World War ii vendsyssel’s facilities in denmark, Belgium, and France miraculously escaped being damaged.

Business continued as well as it could, thanks to supplies of salmon from the Baltic sea. in the immediate post-war period American salmon became a luxury item that cost a pretty penny. trade in the fish slowed down considerably in europe, where people were going through hard times. vendsyssel thus decided to stop importing salmon from the United states once and for all and turned toward the waters of norway, sweden, and even scotland to obtain its precious resource. so, still under Borge Kehler’s dynamic leadership, the Brussels-based Maison vendsyssel grew strongly in the 1950s, notably because of the exceptional freemarket business conditions in the country at the time, and became the corporate headquarters. so, having sailed through the stormy periods of two World Wars, vendsyssel continued its journey. the Kehler family members took over the company’s management one after the other until salm invest bought it in 2006. since then, salm invest has taken care to perpetuate the values and methods of homestyle production developed by its founder more than a century ago.

03

smoking & slicing methods Vendsyssel perpetuates the age-old practices of home salting at every stage of production…

Salting

vendsyssel’s specialized workers salt the fish entirely by hand using the same age-old techniques that the company first adopted in 1883. they use dry salt, and for some of vendsyssel’s secret recipes, add mixtures of carefully selected spices in just the right balance.

Smoking

vendsyssel’s fish are smoked using home-style methods over beech chip fires. to ensure that each product is unique, with a specific taste and texture, vendsyssel’s smokers use various smoking techniques (different durations, temperatures, and so on): • “traditional” smoking takes from 8 to 12 hours and is done “indian style”. the fish is hung by its tail, so that its fat slowly drains away, drop by drop. the resulting smoked salmon thus has a drier, more authentic, taste .

• “Long” smoking, which is slower (from 24 to 48 hours) and milder, enhances the fish’s typical flavor.

• “Hot” smoking entails cooking the fish at low temperatures (60-70°c), which gives the fish a smoky taste while preserving its buttery texture and natural flavors.

SliCing

vendsyssel’s highly skilled slicers continue to do all the slicing by hand, as they did from the start, for extreme precision in the final product. Hand slicing, being more delicate, preserves the flesh’s structure and all the finesse and subtlety of its flavor. these delicate motions, carried out in exactly the same way for more than a century, explain why the slices of vendsyssel salmon are so long and thin, revealing all the nobility of this king of fish.

origins

vendSYSSel Salmon, Salmon made in…

norWaY

thanks to the purity of its coastal waters and quality of its streams and fjords, norway is the ideal country for extremely high quality salmon. it is no accident if the country is the world’s leading producer of salmon!

ireland

Located in an area of mild southwesterly winds and warmed by the Gulf stream’s waters, ireland’s coastal waters enjoy an extremely regular climate all year round. it is thus a region of predilection for raising salmon. irish salmon, with its particularly firm flesh, is renowned for its very high quality.

the WillikSen fiSh farm

in its constant search for excellence vendsyssel struck up a close partnership with the Williksen Fish Farm, a business anchored in norwegian fishing and piscicultural traditions since 1883.

mSC Certified

SCotland

the salty waters of scotland’s wild coastal areas and the extremely pure freshwater that runs in the streams from the Highlands’ snow-covered peaks gives scottish salmon unique flavor and texture that make it one of the most highly appreciated by gourmets.

Wild Salmon

the wild salmon that is caught in the Atlantic ocean or Baltic sea is characterized by its typical flavor, which is fine and refined, special texture, and unique color. these specific features are linked to its diet, which is entirely natural and wild.

Located on vikna island, in the heart of the fjords of norway’s central coast, Williksen Fish Farm is ideally situated in an area that is particularly suitable for farming salmon.

vendsyssel gives priority to working with marine stewardship council (MSC)-certified fisheries. the Msc label is granted on the basis of various criteria to fishing enterprises and farms that respect the marine ecosystem and guarantee the survival of the ocean’s fish populations.

05

Smoked Salmon

smoked salmon The full flavor of tradition…

“tradition” smoking, done “indian-style”. the fish is hung by its tail in the smokehouse.

the long, thin slices of salmon are separated by sheets of plastic film to make them easier to serve.

vendSYSSel knoW-hoW SinCe 1883‌ Whether it comes from the Baltic sea or the Atlantic ocean, vendsyssel salmon is salted, smoked, and sliced according to home-style methods perpetuated by masters in the art of salting for more than a century. the salmon is salted entirely by hand before being smoked home-style over beech chips. it is then sliced by hand. this hand slicing, being more delicate, yields long, thin slices that respect the structure of the product, the fineness of its flesh, and subtlety of its flavor.

Salting, smoking, and slicing:

three steps carried out according to timehonored tradition by vendsyssel’s master craftsmen since 1883.

07

Smoked Salmon

salmon prime filets The most noble of smoked salmon…

sliced salmon prime filet, for hors-d’œuvres or tapas!

Whole salmon prime filet

at the heart of taSte… the prime filet of salmon is selected from the meatiest and most tender part of the fish. it reveals all the nobility and refinement of this king of fish.

Presented whole or in longitudinal slices and served as an appetizer, as a no-frills hors-d’œuvre on toast, or as refined tapas, salmon prime filets will warm the cockles of every gourmet’s heart.

Smoked Salmon

smoked salmon Cubes “Ready-to-eat” salmon!

As tapas

in a pasta dish

or in a mixed salad

QUicK, eAsy, And deLicioUs! vendsyssel smoked salmon cubes are quick and easy flavor extenders!

As hors-d’œuvres or tapas, in pasta dishes, soufflés, and mixed salads, or even as ingredients in salmon tartar, they will let you explore all possible taste sensations!

09

other preparationS

salmon slivers A new slice on salmon

in elegant rings…

With exquisitely imaginative settings…

As if straight from a savory showcase…

A gracefully strung necklace…

A diaphanous ribbon…

A tumble of colors…

natural, dill, dill & Lemon, tandoori, Mustard & Hazelnuts, truffles & champagne, citrus fruit, 5 Peppers, chives so many invitations to pleasure!

reAdy For everytHinG! vendsyssel aiguillettes or slivers are mildly smoked and marinated to over a new way to eat salmon. these refined, sophisticated tidbits will be the toast of the town not only among salmon lovers, but among gourmet diners as well, as they mix with a whole series of flavors. vendsyssel salmon slivers, ready for everything, from traditional fixings to surprising, unprecedented innovations, but delicious every time!

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Other preparations

Plancha Salmon on the grill!

on hot stones

Pan-fried

Grllled or barbecued

refined and balanCed… An innovative product that is resolutely with the times, our Plancha salmon filets will draw consumers on the lookout for foods that are both refined and nutritionally balanced. vendsyssel’s Plancha salmon is lightly salted and smoked for grilling over a strong flame (on a barbecue, hot stones, a grill, or in a frying pan) without butter or oil. its high omega-3 content makes it excellent for one’s health. And pleasure should always be varied, vendsyssel encourages you to discover its Plancha filets in three versions: natural, five peppers, and dill. three flavors… but the same delight!

13

other preparationS

Marinated salmon A slice of originality

authentiCitY and originalitY… vendsyssel marinated salmon is fresh – not smoked – salmon that has been marinated using the company’s original recipes so as to combine authentic salmon flavor with unprecedented new tastes without changing the tender, unctuous texture of its flesh. ideal for a cold appetizer accompanied by a small salad!

Other preparations

marinated salmon Cubes Salmon in another form!

An invitation to (re)discovery!

The Vendsyssel line of marinated salmon cubes explores new tracks, far from traditional preparations. It opens the door to discovery through an original assortment of flavors. The originally raw cubes of salmon are cooked ever so slightly by the vinegar mixture in the marinade. Cutting them into cubes makes it possible to use them with infinite variety, to add an unexpected salmon touch to a plate of hors-d’œuvres or as tapas.

15

other preparationS

salmon-goat cheese medallions Practical and sophisticated!

medallionS of goat CheeSe With BeLts oF sMoKed sALMon: WeddinG mildneSS to CreamineSS these goat cheese patties belted with smoked salmon are made from top quality ingredients for a wealth of scents and flavors. these medallions belong to our line of practical but sophisticated “convenience foods�. simply grill them in a pan and serve them accompanied with a tossed salad and a glass of good wine. Heavenly! the unctuousness of the smoked salmon and mild creaminess of goat cheese: an unexpected, but perfect, blend!

Cooked Salmon

The Hot smokehouse Sublimated flavor!

hot-Smoked Salmon for Sublimated flavor… “the Hot smokehouse” line is a new generation of fish prepared according to an exclusive hot-smoking process. this smoking method gives them a typical bouquet and sublimates their flavor while keeping their unctuous texture intact. “the Hot smokehouse” fish are easy and practical to serve and eat, and will be appreciated both hot and cold.

17

other smoked fish

other smoked fish Variations of flavor

Smoked funa

Smoked halibut

Smoked marlin

Smoked escolar

Smoked tuna

the Albacore (or yellow-fin) tuna that is caught in the high seas of the indian ocean not far from indonesia is particularly suitable for smoking. After being salted entirely by hand according to a traditional method kept alive by vendsyssel’s master salters since 1883, the tuna filets are then allowed to cure for a long period before being smoked over a sawdust fire. the combination of time and passion is what gives them their incomparable taste. to discover – or rediscover – without moderation!

Smoked halibut

the halibut is a wild fish that lives in the cold, deep waters of iceland in the northeastern Atlantic ocean. vendsyssel halibut filets are packed in large-grain salt before being smoked for hours over a sawdust fire. this traditional home-style smoking method reveals all the subtleties of the halibut’s taste and texture, which is tender yet with a slight crispness.

Smoked eSColar

caught in the tropical waters of the Pacific, then salted and smoked according to our home-style tradition, the smoked escolar (also known as the butterfish) delivers its unique taste and texture, with amazing soft flesh that melts in your mouth; just as unique as the beige color of its flesh.

Smoked marlin

caught in the warm waters of the indian ocean, the marlin is salted and smoked by vendsyssel’s master craftsmen using a method that conserves its unctuous texture and refined flavor. An indispensable ingredient of a cold tropical fish plate, smoked marlin is delicious on toast or simply accompanied by a few leaves of lettuce.

19 All vendsyssel smoked fish are sold whole, in filets, or hand-sliced.

smoked salmon slicing

smoking

origin

Weight

shelf-life

-

traditional, hung

norway

0 .9-1 .2 kg/1 .2-1 .5 kg

21 days

indian-style hand-sliced smoked salmon – “Ficelle”

Hand cut

traditional, hung

norway

0 .9-1 .2 kg/1 .2-1 .5 kg

21 days

Hand-sliced smoked salmon

Hand cut

traditional

norway

150 g

21 days

conventional

Medium long

norway

250 g/1 kg

21 days

-

traditional

norway

250 g/approx. 400-500 g

21 days

vertical

traditional

norway

250 g

21 days

cut machine traditional

norway

250 g/500 g

21 days

smoked salmon filet indian-style whole smoked salmon – “Ficelle” hand-sliced smoked salmon

machine-sliced smoked salmon viking salmon prime filet Whole Whole smoked salmon prime filet sliced sliced smoked salmon prime filet salmon cubes cubes of smoked salmon smoked salmon – long smoking Whole Whole smoked salmon

-

long

norway, scotland

1 .8-2 .5 kg

28 days

Whole smoked salmon, trimmed

-

long

norway, scotland

1 .8-2 .5 kg

28 days

Hand-sliced smoked salmon

Hand cut

long

norway, scotland

150 g/500 g/1 .8-2 .5 kg

28 days

Hand-sliced and trimmed smoked salmon

Hand cut

long

norway, scotland

1 .8-2 .5 kg

28 days

-

long

eastsea

1 .8-2 .5 kg

28 days

Hand-sliced smoked salmon – Wild

Hand cut

long

eastsea

150 g/1 .8-2 .5 kg

28 days

Hand-sliced and trimmed smoked salmon – Wild

Hand cut

long

eastsea

1 .8-2 .5 kg

28 days

sliced

smoked salmon – long smoking – Wild Whole Whole smoked salmon – Wild sliced

aCCessoRIes

Wooden box

vendsyssel box

smoked salmon box

other preparations Slicing

Smoking

Origin

Weight

Shelf-life

Whole marinated salmon – dill

-

Mild

Norway

0.9-1.2 kg

14 days

Whole marinated salmon – coriander

-

Mild

Norway

0.9-1.2 kg

14 days

Whole marinated salmon – truffles and champagne

-

Mild

Norway

0.9-1.2 kg

14 days

Sliced marinated salmon – dill

Hand cut

Mild

Norway

0.9-1.2 kg

14 days

Sliced marinated salmon – coriander

Hand cut

Mild

Norway

0.9-1.2 kg

14 days

Sliced marinated salmon – truffles and champagne

Hand cut

Mild

Norway

0.9-1.2 kg

14 days

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon Whole marinated salmon

Sliced marinated salmon

Slivers … of smoked salmon Norwegian smoked salmon slivers

… of marinated salmon 140 g (slabs and MAP pouches) and 500 g Marinated salmon slivers – dill

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon slivers – tandoori

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon slivers – mustard and hazelnuts

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon slivers – truffles and champagne

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon slivers – citrus fruit

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon slivers – 5 peppers

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon slivers – dill and lemon

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon slivers – chives

Vertical

Mild

Norway

140 g/500 g

14 days

Marinated salmon cubes – tomatoes and basil Cut machine

-

Norway

200 g/1 kg

30 days

Marinated salmon cubes – dill

Cut machine

-

Norway

200 g/1 kg

30 days

Plancha – natural

Vertical

Mild

Norway

160 g/250 g

18 days

Plancha – 5 peppers

Vertical

Mild

Norway

160 g/250 g

18 days

Plancha – dill

Vertical

Léger Mild

Norway

160 g/250 g

18 days

Marinated salmon cubes

PLANCHA 160 g (MAP) and 250 g (MVC)

Medallion of smoked salmon and goat cheese

21

Medallion of smoked salmon and goat cheese

-

-

-

90 g

14 days

Medallion of smoked salmon and goat cheese + pine nuts and oil in a “snack pack” tray

-

-

-

60 g + pine nuts and oil

14 days

hot smoked slicing

smoking

origin

Weight

shelf-life

-

hot

norway

150 g/400 g

14 days

hot smoked thick hot-smoked salmon filet (“pavĂŠâ€?)

other smoked fish slicing

smoking

origin

Weight

shelf-life

Whole halibut

-

traditional

Groenland

0 .9-1 .2 kg

21 days

Whole escolar

-

traditional

Pacific ocean

0 .9-1 .2 kg

21 days

Whole tuna

-

traditional

thailand

0 .9-1 .2 kg

21 days

Whole marlin

-

traditional

vietnam

0 .9-1 .2 kg

21 days

sliced halibut

Hand cut

traditional

Groenland

150 g/500 g/0 .9-1 .2 kg

21 days

sliced escolar

Hand cut

traditional

Pacific ocean

150 g/0 .9-1 .2 kg

21 days

sliced tuna

Hand cut

traditional

thailand

150 g/0 .9-1 .2 kg

21 days

sliced marlin

Hand cut

traditional

vietnam

150 g/0 .9-1 .2 kg

21 days

other smoked fish Whole

sliced

23

To find out more about our ranges and our products, please contact us!

maison Vendsyssel Avenue de Lambusart, 11 - 6220 Fleurus – Belgique tel.: + 32 71 816 180 - Fax: + 32 71 810 376 people to contact michel fontinoy – sales manager: + 32 495 874 430 michel.fontinoy@salminvestgroup.be

karel care – sales: + 32 473 838 182 karel.care@salminvestgroup.be

www.vendsyssel.be

unpasplusloin.com

philippe picalausa – sales: +32 495 279 205 philippe@salminvestgroup.be