Five day dry aging in Himalayan salt chamber

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royalnyborgsmokehouse

If you already know part of the fish is waste Why

If you already know part of the fish is wasteWhy are you paying for itMost kitchens don’t say it out loudBut they all do the same thingThe tail gets cut off firstToo saltyToo dryNo structureSo it never makes it to the plateYou’ve paid for the whole fishBut you only trust the middleThat’s not a premium productThat’s built in wasteDry ageing on the bone changes how the whole side behavesThe tail holdsThe fat stays in the fleshThe salt runs clean from end to endYou’re not trimming away problems anymoreYou’re using the fish properlyThat’s where the value isLuxury demands texture#landbasedsalmon #cheflife #foodcost #restaurantbusiness #kitchenthoughts

A tail of two tales. Every kitchen knows the end

A tail of two tales.Every kitchen knows the end of the side.Too salty.Too dry.Cut off before it even gets a chance.Straight in the bin.No one talks about it.But everyone budgets for it.That’s waste built into the product.You pay for the whole side.You use less than you should.That’s not trimming.That’s loss.And it’s accepted like it’s normal.It shouldn’t be.#landbasedsalmon #cheflife #foodcost #kitchenreality #foodwaste

When you’ve got real food people at the table You

When you’ve got real food people at the tableYou don’t play safeYou push them outProper deep waterComfort’s goneLife jacket as a napkinStrap inHead downCaptain Matt at the helmLeaderGuideGuv’norThis wasn’t dinnerThis was a tour de forceEvery part of the plantThe animalThe vegetableUsedRespectedNothing wastedFlavour pulled from places most kitchens throw awayNo picturesNo phonesJust foodWineAnd proper serviceThirty years in kitchensNever ordered chicken in a serious restaurantLast night I had it twiceWorth the waitCourse after courseThe table just kept getting pulled deeperEach one a new turnA new bit of magicYou feel Singapore in thereThat Asian edgeNow part of himNot forcedJust thereWine flowingGlasses never emptyProper nightProper peopleProper foodThank you team EsseWe all felt that one@mattorlando_esse @esserestaurant_cph

If you’re anywhere in Copenhagen today, come and t

If you’re anywhere in Copenhagen today, come and taste before you decide.I’ll be at Meny Rotunden early afternoon, then Meny Illum later on.Most smoked salmon gets judged on looks.Very few get judged on structure.That’s the difference here.Land based salmon.Dry aged in a Himalayan salt chamber.Cold smoked on the bone only when it’s ready.Luxury demands texture.At Meny Illum today, there’s a simple offer.Buy a limited edition truffle crusted side and you’ll get a pack of tartare on me.No pitch.Just taste it properly.#landbasedsalmon #foodservice #chefs #retail #qualityfood

“Most smoked salmon never makes it to the plate. I

“Most smoked salmon never makes it to the plate.It leaks out in the fridge.”Most chefs won’t say this out loudYou open the packAnd it’s already lostFat sitting in the trayPaper towels outBefore service even startsYou’re not platingYou’re fixingThat’s not qualityThat’s damage controlFish rushedNo structure builtWater still insideSo it breaks downAnd leaksI dry age the whole side on the bone in a Himalayan salt chamber firstWater dropsProtein tightensStructure locks inThen I smokeSo when you open itIt holdsNo towelsNo messNo compromiseLuxury demands texture#landbasedsalmon #cheflife #kitchenreality #foodquality #foodservice

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Royal Nyborg Smokehouse

Lundsager 10

5540 Ullerslev

CVR: 36230258

Tel: +45 93 90 72 29

john@royalnyborgsmokehouse.com

For sales inquiries:
oestergaard@royalnyborgsmokehouse.com

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