• These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
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Ikan Kod Hitam Iris Asap Dingin / Ikan Sable Gindara (100g)

Ikan Kod Hitam Iris Asap Dingin / Ikan Sable Gindara (100g)

$24.90
$28.90 $24.90
Obral Habis
Termasuk pajak.
size

Diasap dingin dan siap disantap dalam bubur, roti lapis, salad, atau sebagai lauk. Berasal dari British Columbia, ikan sablefish Gindara dibesarkan di fjord sedalam 90 meter di pesisir barat Pulau Vancouver. Diberi pakan bebas antibiotik, bahan kimia, dan zat aditif lainnya serta dipelihara dalam sistem kepadatan rendah, ikan sablefish Gindara memenuhi standar keberlanjutan tertinggi.

Baca selengkapnya tentang ikan gabus Gindara di sini.

Asal

Kanada

Kemasan

Cara memasak

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