Specie: Salmo salar
Cultivat: Norvegia
Procesat: Danemarca
Salmon (100.00%).
Allergens: FISH (salmon).
Average nutritional values per 100g:
Energy: 807 kJ / 194 kcal
Fat: 12.40 g
of which saturated fatty acids: 2.15 g
Carbohydrates: < 0.50 g
of which sugars: 0.00 g
Protein: 20.50 g
Salt: 0.16 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Store at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 24 hours in the refrigerator for whole fillets.
Portioning is easier when the fish is still slightly frozen (semi-frozen).
Ready to eat after thawing.
N° 046 · FISH
Salmon Fillets Trim D
skin-on · 1.4-1.8 kg · sashimi grade · served raw
Trim D salmon fillets with skin, 1.4-1.8kg per fillet, from the cold waters of the North Atlantic. Rich fat content, boneless and skin-on, just pure flesh and silvery skin.
Rich, fatty salmon, perfect for homemade sushi or a pan-fried fillet with crispy skin. Deboned, you can slice it or cook it directly, without the hassle of preparation.
Delivery in 1-2 working days, nationwide in Romania
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Specie: Salmo salar
Cultivat: Norvegia
Procesat: Danemarca
Salmon (100.00%).
Allergens: FISH (salmon).
Average nutritional values per 100g:
Energy: 807 kJ / 194 kcal
Fat: 12.40 g
of which saturated fatty acids: 2.15 g
Carbohydrates: < 0.50 g
of which sugars: 0.00 g
Protein: 20.50 g
Salt: 0.16 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Store at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 24 hours in the refrigerator for whole fillets.
Portioning is easier when the fish is still slightly frozen (semi-frozen).
Ready to eat after thawing.
Salmon sashimi at home
Salmon sashimi at home
The fillet is sashimi grade, meant to be served raw. The only technique to master is slicing, and semi-frozen fish forgives almost any knife.
Notes
Keep the fish in the fridge until the last moment and serve it the same day. Any leftover unsliced fillet keeps covered in the fridge and should be eaten cooked the next day. The product contains fish, and the soy sauce contains soy and wheat.
Fat and tender
Authenticity
Why it's worth it
Norwegian salmon, farmed in cold fjord waters, sashimi-grade fillet with skin, safe for raw consumption. The fatty, orange flesh melts when sliced and holds up just as well grilled or baked. One of the richest sources of Omega-3 on your table.
Culinary inspiration
How to enjoy
For teriyaki salmon, cook the fillet skin-side down first, then glaze it only at the end, so the sauce doesn't burn. Control the salmon's doneness by temperature: 52-55°C for a juicy center or 63°C for fully cooked. Serve with plain Koshihikari rice and Sesame Mix.
Food pairings
Serve them like this
◆ Sashimi with soy sauce, wasabi and pickled ginger
◆ Green asparagus with brown butter and almonds
◆ New potatoes with dill and butter
◆ Hollandaise or beurre blanc sauce
◆ Dry white wine (Chardonnay or Pinot Blanc)
