The Icelander is the culmination of decades of expierence in smoking and processing the best sustainable fish for quality focused customers. The premium quality is a result of combination of careful sourcing and our unique care and attention to all steps in the processing of the fish.

In the Icelander you’ll find the unique taste and texture experience Italians love. We follow traditional methods of wooden coldsmoking to deliver this perfectly balanced slow-smoked salmon.

Certificates

  • BRC (A grade)
  • IFS (Higher level 99.8%)
  • FDA Registered
  • Organic
  • Global G.A.P/Global G.A.P No GMO
  • ASC
  • MSC
  • OK Kosher

Product catalog

Milarex Italy

Milarex Italia Srl
Piazza XX Settembre 1
21100 Varese (VA), ITALY
Tel: +39 0332 242774
Fax: +39 0332 289055

SMOKED ORGANIC SALMON

Cold smoked organic salmon, pre-sliced (Salmo salar) farmed in Norway

75 g
10 - 12 pcs
120 msc

Cold smoked organic salmon, pre-sliced (Salmo salar) farmed in Norway

Premium quality Organic Atlantic salmon from certified farms in Norway, is processed to provide fillets trimmed to exact specification. Fillets are salted, maturing and dried in controlled conditions. Dried fillets are cold smoked at around 27°C over locally sourced beech wood. Smoked fillets are cut according to the specification and packed using Vacuum technology.

SALMON TROUT

Cold smoked salmon trout, pre-sliced (Oncorhynchus mykiss) farmed in Iceland, Norway, Denmark

100 g
10 - 12 pcs
120 msc

Cold smoked salmon trout, pre-sliced (Oncorhynchus mykiss) farmed in Iceland, Norway, Denmark

Premium quality salmon trout is processed to provide fillets trimmed to exact specification. Available with ASC or GLOBAL G.A.P. certification. Fillets are salted, maturing and dried in controlled conditions. Dried fillets are cold smoked at around 27°C over locally sourced beech wood. Smoked fillets are cut according to the specification and packed using Vacuum technology.

ATLANTIC SMOKED SALMON “LONG SLICES”

Cold smoked salmon, pre-sliced (Salmo salar) farmed in Norway

100 g
10 - 12 pcs
120 msc

Cold smoked salmon, pre-sliced (Salmo salar) farmed in Norway

Premium quality Norwegian Atlantic salmon is processed to provide fillets trimmed to exact specification. Available with ASC or GLOBAL G.A.P. certification. Fillets are salted, maturing and dried in controlled conditions. Dried fillets are cold smoked at around 27°C over locally sourced beech wood. Smoked fillets are cut according to the specification and packed using Vacuum technology.

ICELAND SMOKED SALMON

Cold smoked salmon, pre-sliced (Salmo salar) farmed in Iceland

100 g
10 - 12 pcs
120 msc

Cold smoked salmon, pre-sliced (Salmo salar) farmed in Iceland

Premium quality Icelandic salmon is processed to provide fillets trimmed to exact specification. Available with ASC or GLOBAL G.A.P. certification. Fillets are salted, maturing and dried in controlled conditions. Dried fillets are cold smoked at around 27°C over locally sourced beech wood. Smoked fillets are cut according to the specification and packed using Vacuum technology.

PACIFIC SOCKEYE SALMON

Cold smoked wild salmon, pre-sliced (Oncorhynchus nerka) caught in Pacific Ocean

100 g
10 - 12 pcs
120 msc

Cold smoked wild salmon, pre-sliced (Oncorhynchus nerka) caught in Pacific Ocean

Premium quality Pacific Sockeye salmon is processed to provide fillets trimmed to exact specification. Available as MSC certificated. Fillets are salted, maturing and dried in controlled conditions. Dried fillets are cold smoked at around 27°C over locally sourced beech wood. Smoked fillets are cut according to the specification and packed using Vacuum technology.

SCOTTISH SALMON

Cold smoked salmon, pre-sliced (Salmo salar) farmed in Scotland

100 g
10 - 12 pcs
120 msc

Cold smoked salmon, pre-sliced (Salmo salar) farmed in Scotland

Premium quality Scottish Atlantic salmon is processed to provide fillets trimmed to exact specification. Available with GLOBAL G.A.P. certification. Fillets are salted, maturing and dried in controlled conditions. Dried fillets are cold smoked at around 27°C over locally sourced beech wood. Smoked fillets are cut according to the specification and packed using the vacuum technology.