Cold-smoked salmon fillet without skin, cut into slices no more than 1 cm thick. The color of fish meat is from light pink to red-orange. The smell and taste characteristic of this type of smoked fish, without foreign smells and tastes. The consistency is tender, juicy, maybe a little weakened and smearing. The slices are stacked in rows on a cellulose laminated substrate and packed under vacuum into a polymer bag.
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