Gannet Fishmongers & EatMoreFish.ie Are Closed For The First Two Weeks Of August for our annual holiday =)
The website will re-open on the weekend of August 15th and the Shop and Markets will resume from Tuesday August 18th.
Please note: we will NOT be checking in on our email or voicemail over the break and will respond when we return from our holidays =)
Any outstanding credit or refund requests will be handled upon our return.
Stay Safe,
The Gannet Crew

Cured Salmon Gravadlax Un-Sliced 200g

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The name Gravlax or gravadlax refers to the Medieval practice of curing the raw fish by burying (grav) salmon (lax) in the sand above the tide level…. Nowadays, we cure the fish, with Salt, Sugar, and natural herbs while keeping it pressed with a couple of heavy weights.

FLAVOUR: Salty, Sweet, Fragrant TEXTURE: Oily, Delicate When Sliced

ORIGIN: Farmed at sea in Ireland

SUSTAINABILITY: Eat Occasionally (more info)

COOK IT: Ready To Eat. Thinly slice and serve.

STORAGE: In your fridge, check best before date. Not suitable for home freezing.

Price per KG: 50.00

One pack costs: 10.00

200g pack of unsliced Gravadlax cured Salmon -(serves 2/3) - DEFROSTED
Fish come in all shapes and sizes, your portion weight may vary within -/+ 10% of the above listed weight. Never less, usually more!

This fish is packed from frozen and may defrost gently during transit. Once thawed do not re-freeze. Store and use as a fresh product.