The salmon is highly praised for its firm, pink meat. The salmon is one of the fish types whose meat tastes best if the fish has been allowed to mature for some time – preferably 3-4 days in melting ice. In recent years, salmon has become a popular fish to grow in sea farms, and Norwegian salmon farms are now supplying salmon to Aker Seafoods.
A healthy fat fish
The salmon is a fat fish with a fat content of more than 8 g per 100 g fish. Fat fish have a high content of vitamin D and contain healthy fish oils such as the vital Omega-3 fatty acid. In general, nutrition experts recommend that fat fish be part of your diet.
The salmon can be prepared in various ways. It is ideal for both the frying pan, oven and grill – easy to prepare and great on the grill on a warm summer night.
The salmon resembles the trout in appearance as well as taste. Therefore, you can easily replace salmon fillets with trout fillets in recipes - and the other way round.
