Salmon

Atlantic Salmon



Atlantic Salmon has a silvery body with some dark crosses and spots o its head, body, and fins. The head is relatively small, about one-fifth of the body length. Salmon that live in the sea or a large lake becomes silvery.

In Norway, only Atlantic salmon are formed. Norway has a 40-year history in farming salmon and over the years, it has developed a state-of-the-art technology for the feeding process.

Over the last 2 decades, the sustained and rapid progress in farmed salmon production around the world has tripled the world supply of salmon. In that time, the production of farmed salmon has multiplied approximately 40 times. Only fish with good genes from rivers high in quality salmon were chosen to be farm bred. These rivers are cold all year round because of the inflow of melted water from glaciers and snow.

Norway has been a pioneer in the development of salmon farming and has consistently maintained its position as the world's leading supplier of Atlantic salmon. Today, salmon accounts for about 50% of the total export value of Norwegian fish products.





Salmon is typically available in different forms or cuts:Whole. The salmon is cleaned inside and presented with or without the head.

Fillet. The sides of the salmon are removed, i.e. ribs and backbone, producing two long portions of meat. Fillets can be also be purchased boneless or can be with or without skin.

Portions. A fillet is cut into a number of smaller portions. Portions can be also purchased boneless.

Steaks. The entire salmon (without the head or tail) is cut witdh ways, producing portions of around one inch in thickness. These cross-section slices of salmon still have their skin and bones intact, and are ready to cook.


Freezing Salmon

If you cannot finish eating the fresh salmon within a couple of days, it's best to freeze it to extend thier shelf life. To do so, wrap it well in plastic and place it in the coldest part of the freezer where it will keep for about two to whree weeks. Once frozen and thawed, it should not be refrozen.
  • Put whole salmon in a sealable freezer bag, making sure as much air as possible is removed, and freeze. 
  • Place steaks or fillets individually in sealable freezer bags. To ensure that the salmon freezes quickly, lay the freezer bags flat on the shelf, rather than in piles on top of each other .
  • If frozen in a sealed freezer bag, salmon will last up to six months in the frezzer. Defrost slowly at room temperature.
  • When the fish is defrosted, check the smell and ensure the flesh is firm and elastic.
In short, the length of time that salmon can stay fresh if stored the correct way depends upon how fresh it is when it was caught. Fish that was caught the day before you purchased it canbe stored for about four days, while fish that caught the week before can only be stored for about one or two days.

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