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.

The post Wild Whole Salmon from Faroe Islands appeared first on Seafood Society.

價格是每公斤。

法文名稱：Filets de Sole（solea solea）
產地：布列塔尼

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1公斤的魚柳足夠10人的前菜和或作為5人的主菜。

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包裝為3公斤

每條約重200-400克

原產地: 法國

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                                                          Honey Garlic Glazed Salmon

                                                                                                                                                                    Time: 25 mins

                                                                                                                                                                          Serve: 4

The post 挪威養殖三文魚脊 appeared first on Seafood Society.

                                                                                                                  Sea bass traybake with peppers, cherry tomatoes, and pine nuts

                                                                                                                                                         Time: 35 mins

                                                                                                                                                               Serve: 4

                                                          3 red peppers, cut into chunks                                                                                                       1 red onion, sliced

                                                         Glug extra-virgin olive oil, plus 2 tsp                                                                                               400g cherry tomatoes on the vine

                                                         185g marinated olives (we used Siciliana olives from the Real Olive Company)                        1 tbsp capers, drained

                                                         Glug white vermouth or dry white wine                                                                                         2 large pinches saffron strands

                                                         4 farmed sea bass fillets (about 150g each), skin-on                                                                    2 garlic cloves, sliced

                                                         2 tbsp toasted pine nuts                                                                                                                 Grated zest and juice 1 lemon

                                                         Handful fresh basil leaves                                                                                                               4 tbsp mayonnaise

                                                         Cooked couscous or flatbreads to serve

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
2. Add the tomatoes, olives (and any marinade), capers, and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
4. Scatter the fish with the pine nuts, lemon zest, basil, and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon, and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.

The post 養殖鱸魚柳 appeared first on Seafood Society.

魚類富含omega-3，是對人類非常健康。
由於其在食物鏈中的相對較低位置，因此沙丁魚的污染物含量非常低。

它的鹹味，油膩的質地和非常獨特的氣味使其成為油炸或簡單燒烤後的絕妙菜餚。

當造季節始於六月初。

所示價格為2公斤一盒的價格。

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歐洲狹鱈魚居住在大西洋，海峽海，北海和地中海的1m和100m深度以下。狹鱈的肉看起來像鱈魚，但味道更細膩。 我們將從重約2 Kg的整條魚開始切。2片魚柳，而帶皮的魚柳總重量約為1 Kg。

1公斤的份量足夠供6人用餐。

法文名稱：Lieu Jaune（Pollachius pollachius）

如果我們的供應商找不到指定大小的魚，我們將為您提供與訂購的總重量相匹配的數量。

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