In the Kirjolohi lunch line: precooking, heat preservation and maintaining a tender texture

In the Kirjolohi lunch lineup, the fish remains juicy as the kitchen adjusts the cooking time according to the serving. Cook the fish in several batches, protect the prepared products, and supplement the lineup moderately. This way, the portion for the first lunch hour won’t wait as long as the one served at the end of the rush, and the fish will remain structurally pleasing throughout the entire service.

In the Kirjolohi lunch menu, it is advisable to cook the fish in batches.

Batch cooking is suitable for lunch, where the customer flow is concentrated in specific moments. Prepare the first batch before opening the line and schedule the next batch according to how quickly the fish runs out. A smaller batch reduces the waiting time for the finished fish. At the same time, the kitchen can monitor the sales and better control the quantity available.

Plan your order according to the intended use. When ordering fresh salmon from us, please specify the estimated serving size, the serving time, and whether you are using the fish in the oven, in a pan, or in other warm dishes. to the product specification for professional kitchen cod fillet orders, which deals with the effect of the purpose of use on the order.

Small portions and a moderate amount of seasoning keep the salmon juicy throughout the entire lunch service.

Keep the salmon in the lunch lineup juicy

The structure of the fish suffers if the fish is cooked for too long or is left exposed to heat in the open air. Keep the prepared portions protected before shipping them to the line and use serving dishes that make it easy to replenish with small amounts of fish. Cut or portion the fish as close to serving as possible if the dish and the kitchen’s work schedule allow it.

Heat preservation is a matter of self-control in the large kitchen. The temperature of food served hot must be at least +60 °C throughout, and the temperatures must be monitored during serving. Check your own kitchen's practices and measurement points From the Food Authority's temperature control guidelinesMeasure the temperature even when you change a dish or replenish the line.

Order fresh salmon for the lunch service rhythm

The success of the lunch line starts with the organization of the raw material and production. We deliver domestic cod from Skaftö in Kristiinankaupunki to large kitchens, restaurants and other corporate customers throughout Finland. Our selection includes fresh, heat-smoked, cold-smoked and gravad cod. You can learn more about the products on our product page.

Call for a quote when you know the time of the lunch, the estimated cost and how the fish will be used. We will discuss the products, quantities and delivery details with you. If you are planning a week’s lunch, a weekend rush or a seasonal meal, you can also get more information packaging and delivery rhythmAn order placed by phone makes kitchen life easier, as all the needs are reviewed at once.