Price: Please contact our shops for price
Breed: Atlantic farmed salmon (Norway) | Tasmanian farmed salmon (Australia)
Net weight: Up to customers
Minimum weight per tray: 100g
Maximum weight per tray: 1kg
Origin: Norway | Australia
Fish farmer (Norway): SalMar ASA
Address: N-7266 Kverva – Norway
Fish farmer (Australia): Tassal Operations Pty Ltd
Address: Marine Board Building, 1 Franklin Wharf, Hobart Tasmania 7000, Australia
Nutrition Facts: In an average serving of 113g of Norwegian Salmon Fillet
|Total Fat||12 g||Potassium||425 mg|
|Saturated||2 g||Total Carbs||0 g|
|Polyunsaturated||3 g||Dietary Fiber||0 g|
|Monounsaturated||6 g||Sugars||0 g|
|Trans||0 g||Protein||31 g|
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Importer & Distributor: High Food Company Limited
Address: No. 55B, Hang Bai St., Hoan Kiem Dist., Hanoi, Vietnam
Importing Schedule: 2 - 3 times / week
Free In-Store Services Include:
- Slicing the salmon fillets into sashimi slices, hotpot slices, grilling slices, etc.
- Skinning the fillets
- Deboning the fillets
Recipes: Fried salmon fillet, half-fried salmon fillet, salmon sashimi, hotpot salmon, grilled salmon, salmon pasta, salmon Pizza, fried salmon pies, etc.
Preservation: Keep refridgerated at 2 - 4 degrees Celcius if you can finish the fillet right on the day you buy it. If not, keep frozen at -18 to -9 degrees Celcius.
EXP: Maximum 03 days if kept refridgerated at 2 - 4 degrees Celcius.
30 days if kept frozen at -18 to -9 degrees Celcius.
Four ways to cook salmon fillet. (Source: Tasty / Youtube)