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!
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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!
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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.
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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.
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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
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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