Salmon Portions and Fillets
The clean cold fjords of Norway are home to some of the most flavourful salmon in the world. NORWEGIAN FJORD Salmon Portions and Fillets are raised in an environmentally friendly way that respects Norway’s long-established fishing traditions. Our salmon come from the glacier-fed fjords of Norway, near the Arctic Circle. These cold waters produce salmon with a firm flesh that has smooth texture and moist, succulent flavour.
NORWEGIAN FJORD takes a clean, healthy, and sustainable approach to farming:
- Lower stocking density in the cages
- Copper-free nets
- All natural feed from sustainable sources
- Only natural colourants
- Less fat in the feed
- No GMOs
- State-of-the-art feeding technology to limit waste
- Beneficial marine oils, which are higher in Omega-3 and Omega-6
- Average feed conversion of 1.2 kg per kilo of fish produced
- Deep fjords provide good water exchange and keep the site clean
- No chemicals used to remove sea lice, but smaller fish (wrasse) are raised with the salmon to keep the salmon free of parasites
- No antibiotics or hormones
NORWEGIAN FJORD is a Healthy Choice
- Source of Omega-3
- Excellent Source of Vitamin D
- Low in Saturated Fat
- Free of Trans Fat
- No Nitrates or Preservatives
- Kosher
Cooking Instructions
The NORWEGIAN FJORD Salmon Portions can be cooked from frozen or thawed overnight in the refrigerator.
Conventional oven: Place frozen or thawed salmon portions skin side down on baking sheet on middle rack of pre-heated 180°C (350°F) oven. Baking time is approximately 18-25 minutes for frozen and 10-20 minutes for thawed.
Barbeque: Pre-heat barbeque to medium heat. Place frozen or thawed salmon portions skin side down directly on grill; close lid. Grilling time is approximately 10-25 minutes.*
Stovetop: Heat about 5 mL (1 tsp) olive oil over medium-high in a non-stick frying pan. Add thawed salmon portions skin side down and cook 2-3 minutes. Turn the fish over and cook for an additional 2-3 minutes.*
*Cooking times may vary depending on the thickness of the fish. Do not overcook salmon; the fish is ready when it turns light pink in colour and begins to flake.