Nutrition 100 g

Energy 153 kcal

Protein 16,8 g

Fat 9,6 g

Carbohydrates 0,0 g

Sodium 0,0 g


Nutrition 100 g

Energy 170 kcal

Protein 16,8 g

Fat 10,3 g

Carbohydrates 0,0 g

Sodium 1,5 g


Nutrition 100 g

Energy 156 kcal

Protein 15,8 g

Fat 10,9 g

Carbohydrates 0,0 g

Sodium 3,5 g

Photos for press

Arctic umami

The best Umami fish comes from the most stress-free fish. When fishing with lure and net, the fish fights to the end and the tress produces lactic acid (such as in workouts). Stressed fish are not suitable for umami fish.

Fisherman Ben Henriksson uses a variety of fykes for capturing fish. The fish swim in the fyke but cannot find the way out. The fisherman raises the fish to the boat and kills it with so-called  "samurai brain stab" i.e. a fast stab in fish's head, causing fish to become brain dead but it's heart still pumping blood. After that, the fish is flushed, i.e. the gills are cut open and the fish is put into a water supply to pump all the blood out from the muscles.

Low stress levels and clean bloodless fish are the most important preconditions for starting a quality umami fish production.


Umami ripening part 1

First the entire fish is thoroughly cleaned from all mucus, blood and other excretions. The fish is placed in a 0-degree ice ripening for a week. The fish is not in direct contact with the ice: the ice is wrapped in plastic that prevents icebreaking on the surface of the fish.

Umami ripening part 2

Whole fish are fillet and the fillets are again thoroughly cleaned and put on ice for a week as above.

Then the fillets are trimmed to the desired trim, for example, the D-trim; no body or fat or E-trim; no body, fat or skin.

Finally the fillets are processed into three different products: naturel, gravad and cold smoked.

Manufacturer: Fisherman's Food Oy

Markkinamäentie 137, 07960 Ahvenkoski, Finland

Tel: +358 44 0535653

Photos are for press use only.

Click to open.

To save photo, right click and "Save as"