SALMON salmon – pure enjoyment and good fish keeping

 SALMA is the salmon that is so fresh that it can be eaten raw. From catch to ready-packaged tenderloin, it may take a maximum of 4 hours. SALMA is pure in taste. This has made SALMA a Norwegian favorite among chefs such as Paul Bocuse and Mathias Dahlgren. It is now available to buy for the home cook at fishmongers and quality food stores.




Being a SALMA salmon means being specially selected and quality assured already at the egg stage. A growth in 300 meter deep water with good currents. Twice as much space in the cage as the authorities require. Free leeway to swim up and down in 60-100 m deep boxes. Non-existent moving and sorting stress. Zero intake of preventive antibiotics. Just the right amount of food, both vegetable and fish-based, made from fish fillets from the regulated fishery. No trips back and forth to China for processing. To be SALMAlax is to give pure pleasure to people!


A warm welcome to Passion for Food to experience salmon at its best! You will find SALMAlax in booth 317 in Eriksbergshallen on February 25-27.


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SALMA is proudly part of Norsk Fisk and stands for a higher dimension of salmon quality. 

From the time the SALMA salmon are taken out of the sea, cleaned, filleted by hand, packaged and left the production facility under very strict hygiene conditions, it takes a maximum of four hours. 

Thanks to the careful and lightning-fast handling, SALMA has a unique taste and structure. It is firmly embedded in the meat and provides considerable chewing resistance both raw and cooked. The aroma is clean and the taste full-bodied with a clean, delicate aftertaste. 




 

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