THE EXPERT CUT
Skin- & Boneless
ULTRAFRESH NORWEGIAN SALMON
PACKED IN LESS
THAN TWO HOURS
BACK LOIN OR
Every Frøya Salmonfilet is of Sushi quality and can be enjoyed raw. The Sushi lovers first choice, however is the exquisite back loin offering perfect slices from the whole loin – no waste. The Mid loin is slightly fattier and juicier, giving that little extra to the already great taste when using the oven, frying or grilling.
FROM FRØYA ON THE NORWEGIAN WEST COAST
It is no secret that environment impacts the quality of all natural produce. The marine environment surrounding the island of Frøya is perfect for cold water seafood. With tides and strong currents bringing clean and nutritious seawater securing optimal conditions for the salmon.
FRØYA SALMON HELPS YOU SUCCEED IN THE KITCHEN
Frøya Salmon combines top quality with ease of use and a safe eating experience. Only the very best part of the salmon becomes Frøya and you can eat it straight from the pack or gently cook it as you like. We cut the fish to ensure as equal a thickness on the whole fillet as possible. That makes it a lot easier for you to succeed whether you wish to cut regular sashimi slices or achieve the perfect cooking result. Pure joy and no waste.
THE TASTY CUT
Get inspired by mouth watering recipes!
Back & mid loins
Fresh skin and boneless Atlantic salmon filet (Salmo Salar) (Fish). Farmed in Norway
NUTRITIONAL CONTENT (PER 100G):
Energy 935 KJ / 225 Kcal.
Fat 16.3g (of which saturated 2.4g)
Carbohydrates 0g (of which sugar 0g)
KEEP REFRIGERATED: 0 – 4 °C
NEWS AND USEFUL INFO
Here you will find more facts about Frøya Laks.
It is safe to eat Frøya raw even without prior freezing. Also when cooking with Frøya you don’t have to overcook your fish to feel safe – Frøya is best enjoyed when prepared rare to medium rare.
Frøya is produced from farmed Norwegian salmon under very strict hygiene conditions and can therefore be eaten raw without problems.
Frøya obviously strives towards sustainability within all three dimensions of the concept; economic social, and environmental issues. First and foremost, however, we must abide by current rules and regulations.
Eating Frøya is like eating freshly caught fish. We fillet and remove skinn and bones within only a couple of hours after the salmon is swimming in the sea and then pack it immediately.
Farmed salmon is healthy and safe. This fact has been established time and again by food safety and nutritional authorities in the more than 110 countries where Norwegian salmon is imported.
The Frøya salmon are farmed in the sea off the island of Frøya.
This is the basis for the unique quality.