At Nordiska , our mission is to introduce you to traditional scandinavian flavors, perfected by ancient methods and using the best quality products in sustainable way. NORDISKA IS NEWBORN COMPANY WITH ROOTS IN THE PAST. My name is Alexander Bolognesi born and grown up in Stockholm where I used to spend most of my time in the family restaurants. One of them in particular has always been my favorite, and old villa that was given by the king to a famous lyric singer back in the days and then became first café and then restaurant where only the typical Swedish dishes where served. In 2017 I decided to create Nordiska in order to make the Swedish cuisine which is a part of my childhood to be known even outside Scandinavia. I got to work back to all our historical partners which have been working with us for over 30 years giving us the best quality possible to satisfy our customer at the restaurants. Those are still the products that we at Nordiska are bringing to the market, high quality, artisanal and sustainable products, that are an excellence even in Sweden. Our Products We want you to make a journey into the typical flavors of the Scandinavian tradition: salmon, herrings, mackerel and sauces. For each of them there is a story to tell. The Skagen sauce, invented by one of the most famous Swedish chef during a sailing race in front of the city Skagen in Denmark, the artisanal way of preparing the herrings inlagd and brantevik that are delicious served on bread and butter, and the mackerel, that have a mild but unique taste. The fjord salmon, that we treat in 4 different ways; cold smoked, hot smoked, marinated and cured that are reflecting the traditional methods that are our excellence. We are only using alnus tree in order to obtain the best smoking quality, mild and with a long process in order to give the best taste. The sauces are the perfect match with our salmons, and helps to give the dish the typical Nordic taste. The Salmons All our salmons are natural farmed in closed fiords in northern Norway, where the water is cold and the habitat is ideal for their life cycle. The optimal conditions are due to the fact that they live in 98% of water and only as little as 2% represent the the salmons in order to simulate the wild conditions. The result is a meat with less fat and with a better taste. Only the salmons that are 8/9 kg are used at Nordiska for the smoking process that only uses alnus tree that is perfect for maintain the temperature of combustion constant which is the secret of the mild an delicate taste. Also the cured and the marinated salmon is done with ancient recipes and are the same as in 1900, and this is what it make it so unique. According to the Norwegian food safety authority the fiord salmons are so secure that they can be eaten raw without being frozen due to the fact that the anisakis parassit have never been reported.
Vendor Biography
At Nordiska , our mission is to introduce you to traditional scandinavian flavors, perfected by ancient methods and using the best quality products in sustainable way. NORDISKA IS NEWBORN COMPANY WITH ROOTS IN THE PAST. My name is Alexander Bolognesi born and grown up in Stockholm where I used to spend most of my time in the family restaurants. One of them in particular has always been my favorite, and old villa that was given by the king to a famous lyric singer back in the days and then became first café and then restaurant where only the typical Swedish dishes where served. In 2017 I decided to create Nordiska in order to make the Swedish cuisine which is a part of my childhood to be known even outside Scandinavia. I got to work back to all our historical partners which have been working with us for over 30 years giving us the best quality possible to satisfy our customer at the restaurants. Those are still the products that we at Nordiska are bringing to the market, high quality, artisanal and sustainable products, that are an excellence even in Sweden. Our Products We want you to make a journey into the typical flavors of the Scandinavian tradition: salmon, herrings, mackerel and sauces. For each of them there is a story to tell. The Skagen sauce, invented by one of the most famous Swedish chef during a sailing race in front of the city Skagen in Denmark, the artisanal way of preparing the herrings inlagd and brantevik that are delicious served on bread and butter, and the mackerel, that have a mild but unique taste. The fjord salmon, that we treat in 4 different ways; cold smoked, hot smoked, marinated and cured that are reflecting the traditional methods that are our excellence. We are only using alnus tree in order to obtain the best smoking quality, mild and with a long process in order to give the best taste. The sauces are the perfect match with our salmons, and helps to give the dish the typical Nordic taste. The Salmons All our salmons are natural farmed in closed fiords in northern Norway, where the water is cold and the habitat is ideal for their life cycle. The optimal conditions are due to the fact that they live in 98% of water and only as little as 2% represent the the salmons in order to simulate the wild conditions. The result is a meat with less fat and with a better taste. Only the salmons that are 8/9 kg are used at Nordiska for the smoking process that only uses alnus tree that is perfect for maintain the temperature of combustion constant which is the secret of the mild an delicate taste. Also the cured and the marinated salmon is done with ancient recipes and are the same as in 1900, and this is what it make it so unique. According to the Norwegian food safety authority the fiord salmons are so secure that they can be eaten raw without being frozen due to the fact that the anisakis parassit have never been reported.