Nutritional content

  • Scientific Name:   Gadus Moruha
  • Origin:   Norway
  • Size
    • Long-line:   0-1 kg, 1-2,5 kg,   2,5-5 kg, 5-7kg, 7 kg+
    • Trawl:   0-1 kg, 1-2,5 kg, 2,5-4 kg,   4-6 kg, 6 kg+, 8 kg+
  • Availability:   All year
  • Main Season:  October to March
  • Block Frozen:  25/50 kg
  • Shelf Life:  18 months
  • Certification:   MSC
Category: Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Atlantic Salmon

Walk into any sushi place in the world and you’re guaranteed to see atlantic salmon on the menu. That was not the case 20 years ago. Even though the Japanese have eaten raw fish for centuries, the famously orange salmon was not a common sight in this dish until very recently. The Japanese simply did not consider their Pacific salmon clean enough to eat raw. However, the ocean-farmed Atlantic salmon was fit for purpose, with its clean and safe Norwegian origin.

The only problem was that the Japanese did not think of it as sushi.

Thus began an ambitious Norwegian campaign, initiated by a group of fish exporters with a big dream. Thanks to a good idea, a couple of mad entrepreneurs and good marketing, the supreme Atlantic salmon is now a Japanese success. It has ranked as the most popular sushi topping in Japan many years in a row. In combination with an international sushi boom, the Norwegian salmon’s high quality, intense look and fresh taste has made Norway the largest exporter of salmon in the world.

Benefits of consuming Atlantic salmon are several:

· improves the immune system

· benefits the health of pregnant and lactating women

· helps to control blood pressure

· reduces levels of triglycerides and cholesterol in the blood

· prevents the occurrence of thrombosis and reduces cardiovascular risks 

· improves the cognitive and visual system in children

· reduces the risk of neurological diseases in older adults

· improves lung function