One of my friends thought it was a little salty the smoked salmon & my sister asked about the oil on the salmon which we all thought came from the fish. They liked the taste very much. That was very acceptable.
Slow cured over 72 hours using fresh, weekly air flown Norwegian salmon and afterwards cold smoked for that extra depth of flavours. We only used all natural ingredients without any artificial colouring, flavouring or preservatives.
Salmon, coriander seed, orange peel, French sea salt, sugar
Suitable for Diabetic
Suitable for Elders
Does not contain haram ingredients
Suitable for Children (4-12yrs)
Suitable for Lactose-intolerant
Good for 5 days when chilled. Will last 3-4 days after open. Can be frozen to extend shelf life up to 3 months but will affect texture. Good as a snack or on salads. Follow us for more recipes on https://www.instagram.com/umami.kl/
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What others are asking
Why is the shelf life so short?
We only uses natural spices and seasoning in our preparation. There’s no artificial preservatives, hence, it can only last between 3-5 days depending on local storage condition.
Why is it red tinged?
Beetroot is the special ingredient in our recipe. It imparts an earthy sweetness on the salmon and gives it the appetising red tinge that you see on the cured salmon.
How do I prepare the cured salmon?
You only need 3 steps, open the packaging, take it out and plate.
How else can I prepare the salmon?
For more recipes, follow us on https://www.instagram.com/umami.kl/
Why does the order takes 4 days to complete?
We insist on the traditional, natural way to offer our customers the best we can offer. As it takes 72 hours to cure the salmon plus preparation time, for each batch we need minimum 4 days to prepare your order.
What is the difference between beet cured and smoked cured salmon?
For our original flavour, we uses beetroot as the special ingredient. Our smoked salmon undergoes another step of preparation, cold smoked. We uses a secret ingredient during smoking to give it the unique smoky flavour that can only be found in our smoky cured salmon.