Salmon (loin)

Salmon (Salmo salar) is a marine and freshwater fish of the Salmonidae family, distributed in oceans and seas throughout the world except the Pacific Ocean. Some of the species in this genus are born in freshwater, migrate to the ocean and return to freshwater to breed. Many other species spend their entire lives in rivers or lakes.

Their elongated body and small head are covered with small rounded scales covered in a greyish-blue colour, with dark spots found mainly on the back. 

Salmon is a highly valued fish due to its high protein and omega-3 fatty acid content, even when it comes from aquaculture, which is beneficial for the proper functioning of the cardiovascular system. The vast majority of the salmon on our markets comes from Norwegian farming.

Apart from the many uses that smoked salmon has in our kitchen, fresh salmon is also perfectly suited to our palates and our culinary habits. In order to enjoy its juicy flesh, texture and delicate flavour to the full, the main secret is not to overcook it, whether it is grilled, broiled or baked, to mention the most typical preparations.

It is also common to prepare it on skewers, in salads or stewed in rice. The pink colour of its flesh adds a cheerful touch to all its recipes.

Name: Salmon (Salmo Salar)

FAO 3-alpha code: SAL

Catch or farming area: FAO-27

Sub-area: To be specified at time of delivery

Production method: Farming

Store between: 0-4°C

IMPORTANT: The net quantity and expiry date of the product shall be specified at the time of delivery.