Salmon Belly
One of the two “butcher’s cuts” from our salmon. Both the bellies and the collars have always been brought home as a special treat by our cutters. We all know it’s the most flavorful and fattiest part of the fish. These cuts hold up great to broiling in a hot oven, or on a nice hot cast-iron pan. Just roast with salt and pepper then finish with lemon or lime. Simple and tasty. Also works well with soy and lime. Bellies can be marinated and cooked the same way any cut of salmon can be cooked, just be careful to not dry them out. They also make fantastic poke, which really highlight the texture and fatty flavor.
Salmon Belly
• Skin on and skin off
• Superior quality
• Farmed, harvested and processed in Norway
Ingredients: | Atlantic Salmon belly flaps (Salmo Salar) |
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Allergens: | Fish |
Packaging: | Packed in 18 kg masterboxes and frozen Sea-/truck-freight: 720 kg (≈ 1,587 lbs) 1 euro pallet ≈ 40 boxes |
Size: | Most common size standards:
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Download Specification sheet
Specs
Capture area | NORWAY |
Latin name | SALMO SALAR |
Specifications fish
Breed or game | Grow |
Temperature flow | Fresh |
Processing sheet | With skin and without skin |
Storage
Minimum storage temperature | 0 C |
Maximum storage temperature | 4 C |
Preperation advice | The salmon are stored in a freezer with temperature at maximum -18°C (-0.4°F) throughout the transportation 1 FCL – 36 pallets – 25.920 MT |