Norwegian Salmon is raised in the cold, clear waters of Norway. It’s distinct taste and delicate flavour makes it an excellent basis for attractive and tasty dishes, as a result it satisfies the rigorous demands of the best chefs in the world.
Norwegian Salmon Whole
Norwegian Salmon is a healthy protein that provides important nutrients; Omega-3, Vitamin D, Vitamin B12, Vitamin A, iodine and antioxidants. Research shows that people who eat salmon develop a natural form of protection against cardiovascular diseases.
Norwegian Salmon is farmed in the cold, clear waters of Norway where it grows slowly and therefore gains a pure and fresh taste. Therefore Norwegian Salmon is unique with its firm texture, colour and incredible taste popular with all ages.
Norwegian Salmon Fillets
Norwegian Salmon Smoked
1. Product: Smoked Salmon
Species: Salmo Salar
Morphology: A trim D filet is dry salted, matured, smoked, and then matured again. After this process, the filet is fully trimmed, sliced, and vacuum-packed on golden board. The salmon has pink coloured meat, ranked on a scale from 14-16 on the Rouche scale.
Origin/Processing: Norwegian Atlantic salmon farmed and processed according to international rules and regulations. The processing has been carried out in Aelesund Norway under the approval number M-343. HACCP standards under EC authorisation.
Nutritional content: Pr 100 g
Energy 938 kj (225 kcal)
Protein 23,2 g
Fat 14,7
Saturated fat 2,5 g
Salt 2-3 g
Sugar <1g
Carbohydrates <1g
Ingredients:
Salmon 97%
Salt 1-2%
Sugar 0,25-0,3%
Smoke 0,01%
Microbiological Conta totale <1*105
Description:
Coliform <3
Salmonella, listeria 0
Labels: Name of product, importer, producer, net weight, expiry date and storage.
Storage:
Chilled goods 0-+4°C = 42 days expiry date
Frozen goods -18°C = 12 months expiry date
2. Product: Smoked Salmon – Chili and Sesame.
Species: Salmo Salar
Morphology: A trim D filet is dry salted, seasoned with chilli and sesame, matured, smoked, and then matured again. After this process, the filet is fully trimmed, sashimi-cut, and vacuum-packed on golden board. The salmon has pink coloured meat, ranked on a scale from 14-16 on the Rouche scale.
Origin/Processing: Norwegian Atlantic salmon farmed and processed according to international rules and regulations. The processing has been carried out in Aelesund, Norway under the approval number M-343. HACCP standards under EC authorisation.
Nutritional content: Pr 100 g
Energy 938 kj (225 kcal)
Protein 23,2 g
Fat 14,7
Saturated fat 2,5 g
Salt 2-3 g
Sugar <1g
Carbohydrates <1g
Ingredients:
Salmon 97%
Salt 1-2%
Sugar 0,25-0,3%
Smoke 0,01%
Chili 0,5-1%
Sesame 0,5-1%
Microbiological Conta totale <1 * 10^5
Description:
Coliform <3
Salmonella, listeria 0
Labels: Name of product, importer, producer, net weight, expiry date and storage.
Storage:
Chilled goods 0-+4°C = 42 days expiry date
Frozen goods -18°C = 12 months expiry date
3. Product: Hot Smoked Salmon – Spicemix
Species: Salmo Salar
Morphology: A trim C filet is dry salted, added spices, matured, smoked, cooled, and then matured again. After this process, the filet is cut 90° and vacuum-packed on a golden cardboard. The salmon has pink coloured meat, ranked on a scale from 14-16 on the Rouche scale.
Origin/Processing: Norwegian Atlantic salmon farmed and processed according to international rules and regulations. The processing has been carried out in Aelesund, Norway under the approval number M-343. HACCP standards under EC authorisation.
Nutritional content: Pr 100 g
Energy 938 kj (225 kcal)
Protein 23,2 g
Fat 14,7 g
Saturated fat 2,5 g
Salt 2-3 g
Sugar 1g
Carbohydrates 1g
Ingredients:
Salmon 97%
Salt 1-2%
Sugar 0,25-0,3%
Smoke 0,25-0,3%
Spicemix 1,0-1,5%
Microbiological Conta totale <1*10^5
Description: Coliform <3
Salmonella, listeria 0
Labels: Name of product, importer, producer, net weight, expiry date and storage.
Storage: Chilled goods 0-+4°C = 42 days expiry date, Frozen goods -18°C = 12 months expiry date
4. Product: Smoked Salmon – Mexicana
Species: Salmo Salar
Morphology: A trim D filet is dry salted, seasoned with Mexican spices, matured, smoked, and then matured again. After this process, the filet is fully trimmed, sashimi-cut, and vacuum-packed on golden board. The salmon has pink coloured meat, ranked on a scale from 14-16 on the Rouche scale.
Origin/Processing: Norwegian Atlantic salmon farmed and processed according to international rules and regulations. The processing has been carried out in Aelesund, Norway under the approval number M-343. HACCP standards under EC authorisation.
Nutritional content: Pr 100 g
Energy 938 kj (225 kcal)
Protein 23,2 g
Fat 14,7
Saturated fat 2,5 g
Salt 2-3 g
Sugar <1g
Carbohydrates <1g
Ingredients:
Salmon 97%
Salt 1-2%
Sugar 0,25-0,3%
Smoke 0,01%
Mexican spices 1-2%
Microbiological Conta totale <1*105
Description:
Coliform <3
Salmonella, listeria 0
Labels: Name of product, importer, producer, net weight, expiry date and storage.
Storage:
Chilled goods 0-+4°C = 42 days expiry date
Frozen goods -18°C = 12 months expiry Date
5. Product: Marinated Salmon Smoked – Gravad LAX
Species: Salmo Salar
Morphology: A trim E filet is marinated with salt, spices and dill. Before smoking, the fillet is allowed to mature for four days. After maturing, the filet is fully trimmed, sashimi-cut, and vacuum-packed on golden board. The salmon has pink coloured meat, ranked on a scale from 14-16 on the Rouche scale.
Origin/Processing: Norwegian Atlantic salmon farmed and processed according to international rules and regulations. The processing has been carried out in Aelusund Norway under the approval number M-343. HACCP standards under EC authorisation.
Nutritional content: Pr 100 g
Energy 938 kj (225 kcal)
Protein 23,2 g
Fat 14,7
Saturated fat 2,5 g
Salt 2-3 g
Sugar <1g
Carbohydrates <1g
Ingredients:
Salmon 97%
Salt 1-2%
Sugar 0,25-0,3%
Smoke 0,01%
Spice mix 0,5-1%
Dill 0,5-1%
Microbiological Conta totale <1*10^5
Description:
Coliform <3
Salmonella, listeria 0
Labels: Name of product, importer, producer, net weight, expiry date and storage.
Storage:
Chilled goods 0-+4°C = 42 days expiry date
Frozen goods -18°C = 12 months expiry Date