Salmon

Salmon portions

A delicious piece of salmon, cooked skin-on in plenty of oil with our own selection of herbs. Fantastic! But of course, you always want the best and most consistent quality. We supply this salmon year-round; packed with healthy fats, minerals, and flavor. The fish is frozen using a special method (IQF) to guarantee top quality year-round.

General information

52 weeks a year

On request

Norway, Faroe Islands & Iceland

Norway, Iceland & Faroe Islands

Salmon

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Product details

Scientific Name: Salmo salar
Form: Portions
Available Sizes: On Request
Available Trims: A, B, C, D, E, DSK, DSK V
Freezing/Packaging Method: IQF (Individually Quick Freeze), IVP (Individually Vacuum Packed)
Processing: Raw
Production Method: Aquaculture
Origin: Norway, Faroe Islands & Iceland (FAO 27)
Certifications: Global Gap, ASC

Description

A
fish with character and an incredibly good memory. As young eggs, salmon are born in small streams, creeks, and rivers, where they grow into adults. Once large and strong enough, they swim to the open sea and feast on a varied diet, including crabs and krill. However, our fish are not wild-caught, but farmed. This means we guarantee a minimal impact on natural biodiversity!

Taste & Quality:
Salmon is known for its full, buttery flavor and firm texture. Farmed in the cold, clear waters of Norway, Iceland, and the Faroe Islands, the fish thrives in an optimal environment. We respect the fish's natural habitat while ensuring its natural balance is maintained. The fish is rich in minerals, nutrients, healthy fats, and omega-3 fatty acids.

Preparation:
A portion of salmon is perfectly cooked skin-on. This creates a crispy crust, juicy flesh, and a delicious flavor. How do you do it properly? Here's how:

  • Pat the salmon dry and season the fish with salt and pepper.

  • Heat butter or oil in a pan and place the salmon skin-side down in the pan when the fat is nice and hot.

  • Cook the salmon without touching it for 6 minutes, until the skin is golden brown and crispy and the fish releases from the pan.

  • Turn the salmon over, turn off the heat and let the top of the salmon brown briefly.

  • Remove the salmon from the pan and let it rest.

fillets
carry the ASC quality mark, which stands for sustainable and environmentally friendly farming. They are also GLOBAL GAP certified, guaranteeing that the fish is farmed according to strict quality standards, with an eye for animal welfare and biodiversity.

Thawing tip:
Thaw the salmon in the refrigerator for 8-12 hours for the best taste and texture. Short on time? Place the vacuum-packed portions in cold water and let them thaw for 30-60 minutes. Avoid using hot water or the microwave, as this can negatively impact the texture.

Packaging
Please contact us for the possibilities.