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 saturates: 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 composition tables (ANSES).
Keep at -18°C before opening. See best before date on packaging. Do not refreeze once thawed.
Thaw for 24 hours in the refrigerator.
For sushi or sashimi, do not refreeze and use within 24 hours after thawing.
Ready to eat after thawing.
N° 049 · FISH
Salmon Fillets Trim E
skinless · 1.0-1.4 kg · sashimi grade · served raw
Trim E deep-skinned salmon fillets, 1.0-1.4kg per fillet, with skin completely removed, only pure meat. Sashimi grade, silky texture, raised in the cold waters of Norway and processed in Denmark.
Pure meat, skinless and boneless, ready to be diced for poke or sliced for sashimi in seconds. The quality you'd otherwise only get at a restaurant, now directly from your freezer.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
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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 saturates: 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 composition tables (ANSES).
Keep at -18°C before opening. See best before date on packaging. Do not refreeze once thawed.
Thaw for 24 hours in the refrigerator.
For sushi or sashimi, do not refreeze and use within 24 hours after thawing.
Ready to eat after thawing.
Salmon teriyaki with rice
Salmon teriyaki with rice
Teriyaki is all about shine and control: salmon cooked until juicy, then briefly glazed in a sweet-and-salty sauce.
Notes
For a juicy center, aim for 52-55°C. For fully cooked, 63°C. If the fillet has no skin, start on the presentation side and flip only once. Don't marinate the salmon in soy sauce for long, since it can get overly salty.
Pink for sushi
Authenticity
Why it's worth it
Norwegian salmon raised in cold fjords, skinless sashimi-grade fillet, ready to be sliced raw. Leaner than Trim D, it's the perfect format for nigiri, poke, and tartar. Rich in Omega-3, with that flaky texture that separates into fine lamellae.
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 by temperature: 52-55°C for a juicy center or 63°C for well-done. Serve with plain Koshihikari rice and Sesame Mix.
Food pairings
Serve them like this
◆ Sashimi with soy sauce and fresh wasabi
◆ Tartare with lime, capers, and olive oil
◆ Nigiri sushi with vinegared rice
◆ Poke bowl with avocado, edamame, and sesame
◆ Premium cold sake (Junmai Daiginjo)
