{"id":749,"date":"2012-04-23T19:32:47","date_gmt":"2012-04-23T18:32:47","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=749"},"modified":"2016-08-14T16:40:45","modified_gmt":"2016-08-14T14:40:45","slug":"guter-raucherlachs","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/guter-raucherlachs\/","title":{"rendered":"Guter R\u00e4ucherlachs"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Ich erinnere mich noch an die Zeit, als ger\u00e4ucherter Lachs etwas ganz Besonderes war. \u00c4hnlich wie R\u00e4ucherforelle oder Crevetten-Coctail im Salatblatt mit rosa Cognacsauce. Doch das ist \u00fcber 40 Jahre her.\u00a0Heute ist das, was auf den Fr\u00fchst\u00fccksbuffets oder in den K\u00fchlregalen der Superm\u00e4rkte liegt, meistens d\u00fcnn geschnippelter, billiger Zuchtlachs der Sorte Salmo Salar, gelblicher Fisch mit dicken Fetteinlagerungen f\u00fcr 1,99 \u20ac \/ 100 Gramm.<\/p>\n

Und weil \u00a0irgendwelche Testergebnisse oder Qualit\u00e4tssiegel auf der Verpackung aufgedruckt sind, wird er auch gekauft. Er schmeckt allerdings so traurig, wie sein Leben war: Auf kleinstem Raum innerhalb weniger Monate schlachtreif gem\u00e4stet, mit Medikamenten vollgepumpt, mit\u00a0Pestiziden und Antibiotika vorsorglich gegen Parasiten, W\u00fcrmer und Seel\u00e4use behandelt und\u00a0mit\u00a0Karotinoiden gef\u00e4rbt. Die Zust\u00e4nde sind genauso erb\u00e4rmlich wie bei den H\u00fchnerfarmen und Schweinemastbetrieben.<\/p>\n

Doch es gibt sie noch, die guten Anbieter: \u00a0Spezialisten und kleine Familienbetriebe, die ausschlie\u00dflich frische Atlantik-Lachse aus Kanada, Irland oder Norwegen im Angebot haben. \u00a0Vom Fangtag, \u00fcber das traditionelle R\u00e4uchern bis zum Verkauf betr\u00e4gt der Zeitraum nur wenige Tage. Wer den Unterschied einmal selbst kennenlernen und erschmecken m\u00f6chte, der sollte ein paar Scheiben beim Fischladen in der Fu\u00dfg\u00e4ngerzone kaufen. Au\u00dferdem eine Packung beim Billig-Discounter. Und sogleich eine horizontale Verkostung mit einem Lachs der folgenden Anbieter durchf\u00fchren:<\/p>\n

Norge Lachs – 69259 Wilhelmsfeld – Telefon 06220 – 1484 (mein pers\u00f6nlicher Favorit)
\nwww.norgelachs.de<\/a><\/p>\n

Sions Eifeler R\u00e4ucherkammer SER – 53474 Ahrweiler – Telefon 02641 – 905 557
\nwww.von-ser.de<\/a><\/p>\n

Seifarth Gmbh – 22851 Norderstedt – Telefon 040 – 429 47 490
\nwww.seifarth.de<\/a><\/p>\n

Auch in ausgew\u00e4hlten\u00a0Superm\u00e4rkten und einigen Biol\u00e4den kann man guten Lachs bekommen. Eine Aufstellung mit Fisch aus Bio-Aquakulturen wird jeder Jahr von Greenpeace<\/a> ver\u00f6ffentlicht. Kennen Sie einen besonders guten Lachs-Spezialanbieter? Dann ver\u00f6ffentliche ich die Adresse gerne hier und freue mich auf Ihren Kommentar.<\/p>\n

Wer mag, kann Lachs auch Zuhause selbst beizen. Das geht ganz einfach! Hier finden Sie mein Familienrezept f\u00fcr Graved Lachs<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

Ich erinnere mich noch an die Zeit, als ger\u00e4ucherter Lachs etwas ganz Besonderes war. \u00c4hnlich<\/p>","protected":false},"author":1,"featured_media":3788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72,93],"tags":[230,291,293,346,394,442,499],"class_list":["post-749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisch","category-test-lieferanten","tag-genusshandwerker","tag-lachs","tag-lachs-glaser-wilhelmsfeld","tag-norge-lachs","tag-raucherlachs","tag-sions-eifeler-raucherkammer","tag-von-ser-lachs"],"yoast_head":"\nGuter R\u00e4ucherlachs - Culture Food Blog - Familie, Freunde & Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/guter-raucherlachs\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guter R\u00e4ucherlachs - 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