Norwegian salmon are farmed in the Fjords Norway and are flown in twice weekly.
Flesh description:
The flesh of Norwegian salmon is typically pink and relitively firm, this fish is enjoyed all over the world and most typically eaten as sushi or sashimi.
Preferred cooking Method:
Sashimi, Ceviche, Pan-fried, Baked, En papillote, Smoked, Seared.
(Chefs tip: Order our hot smoked salmon, you won’t regret it!)
