[Big Glory Bay’s] The New Zealand King Salmon accounts for less than 1% of total global salmon production. Also known as Chinook Salmon. This rare species is notoriously difficult to produce, so Atlantic Salmon is the most consumed globally. King Salmon must be farmed with care in superior conditions, plenty of space to thrive, and minimal handling.
King Salmons are sustainably ocean-farmed in the pristine coastal waters of Big Glory Bay, Stewart Island, located at the very bottom of New Zealand. The bay’s pure waters are constantly refreshed by cold currents, keeping the temperature at a chilly 12°C (54°F). That slows the salmon’s growth, giving it time to develop its distinctive rich, smooth flavour.

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Size: 4-5kg

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Nutrition

Salmon is an excellent source of high-quality protein, providing around 22-25 grams per 3.5-ounce serving. This oily fish is renowned for its abundant omega-3 fatty acids, including EPA and DHA, which offer cardiovascular and neurological benefits. Salmon is also rich in a variety of essential vitamins and minerals, such as vitamin B12, vitamin D, iron, and selenium. The fish contains the powerful antioxidant astaxanthin, which may have anti-inflammatory properties. Incorporating salmon into a balanced diet can help increase intake of beneficial nutrients and potentially reduce the risk of certain chronic health conditions.

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The North Atlantic Ocean is the perfect location for premium salmon production. Its remote location is complemented by pristine clear waters, cool steady sea temperatures, strong currents, and accessible fjords that cut deep inland. Faroe Island salmon is rich in natural oils and truly needs nothing but 12-15 minutes under the broiler to release its flavor. Its firm yet flaky texture also makes it perfect for indeed any cooking method: searing, grilling, roasting, and more.

The minimum order for this product is 2 fillets. Each fillet weight between 2 and 3kg. You will receive 2 fillets for a total of around 4-5kg.

Size: 4-5kg

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Nutrition: Wild salmon is and excellent source of high -quality, lean protein. It is rich in heart-healthy omega-3 fatty acids, including EPA and DHA, which provide numerous benefits for cardiovascular health. Salmon is also a good source of essential vitamins and minerals like vitamin B12, vitamin D, selenium and potassium. The nutrient density of wild salmon makes it a nutritious choice that can support overall health and wellness. Consuming wild salmon as part of a balanced diet may help reduce the risk of chronic conditions like heart diseasse, certain cancers, and cognitive decline.

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NORWEGIAN PIZZA WITH SMOKED SALMON, GOAT CHEESE, & HERB OIL

Dough:                                                                Toppings:                                                                    Herb Sauce:
1 cup warm water                                              3 plum tomatoes, sliced                                              1 1/2 cup parsley leaves
1 tablespoon honey                                           1 cup crumbled goat cheese                                      1/4 cup toasted pine nuts
1 tablespoon dry yeast                                      2 tablespoons olive oil                                                olive oil
2 1/2 cups flour                                                  salt & pepper                                                               salt & pepper
1 teaspoon salt                                                   6 oz sliced smoked salmon
4 tablespoon olive oil                                        arugula leaves

1. Start with the dough.
2. In a bowl mix water, honey, and yeast.
3. Leave it for 5 minutes so that the yeast starts to work.
4. Add flour, salt, and oil.
5. Work the dough together.
6. Cover with plastic and let it rise for 1 hour.
7. On a baking tray press the dough out with your fingers to form a large pizza.
8. Next, top the pizza with tomatoes and chèvre and drizzle with oil, salt, and pepper.
9. Bake at 400°F until golden, about 15 minutes.
10. While it bakes, chop the parsley and pine nuts on a chopping board.
11. Place in a bowl and add enough oil so it forms a thick sauce. Season with salt and pepper.
12. Take out the pizza and add smoked salmon, herb sauce, and arugula.

The post 挪威煙三文魚400克 appeared first on Seafood Society.

2.鹽和糖既可以預防細菌繁殖，又可以為三文魚調味。

3.沖洗三文魚。您需要將三文魚浸泡一小段時間，以除去魚柳中多餘的鹽分。

4.烘乾三文魚。將三文魚放在冰箱中4-8小時, 不要關門。此步驟將三文魚的水分烘乾，並形成了防護膜的發粘外表。

5.冷煙熏，在低於80華氏度的溫度。

6.冷卻三文魚, 完全冷卻後再切成薄片，再配上最喜歡的食物，如奶油芝士，檸檬塊，三文魚可在冰箱中保存3天。如果三天之內不能吃掉一整片三文魚，則可以分成小份，然後真空密封放在急凍格。這樣可以將三文魚的保質期加長至3-4個月

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每片1.4-1.8公斤

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Almond-Crusted Salmon With Steamed Broccoli and Sweet Potato Hash Brown

                                                                                1 ½ tbsp sesame oil                                                                                             1 tbsp low-salt soy sauce 

                                                                                thumb-sized piece ginger, grated                                                                      1 garlic clove, crushed

                                                                                1 tsp honey                                                                                                           2 sweet potatoes, scrubbed and cut into wedges

                                                                                1 lime, cut into wedges                                                                                        2 boneless skinless salmon fillets

                                                                                2 cups purple sprouting broccoli                                                                       1 tbsp sesame seeds

                                                                                1 red chilli, thinly sliced (deseeded if you don’t like it too hot)

1. Heat oven to 400 degrees and line 2 baking trays with parchment. Put the sweet potato wedges, skin and all, onto one tray and bake for 20-25 minutes.
2. Meanwhile, spread the broccoli and salmon out on the baking tray. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Spoon the marinade and season onto the broccoli and salmon. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
3. Remove the wedges when soft and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning.
4. Divide between plates, along with the salmon and broccoli. Squeeze lime juice over the plate and serve!

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                                                          Honey Garlic Glazed Salmon

                                                                                                                                                                    Time: 25 mins

                                                                                                                                                                          Serve: 4

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