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Salmón Noruego - Lomos

Salmón Noruego - Lomos

Idóneos para recetas al horno, sashimi o carpaccio.

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OTROS CORTES DEL SALMÓN NORUEGO

Salmón Noruego - Picado

La mejor opción para preparar un delicioso tartar o unas hamburguesas.
Salmón Noruego - Sashimi

Un clásico para el Sushi y las mejores preparaciones en crudo.
Salmón Noruego - Tiras

Perfectas para preparar recetas al wok o risottos
Salmón Noruego - Filetes

Gracias a su fácil y rápida elaboración, los filetes son ideales para recetas de frituras o al horno.
Salmón Noruego - Mariposa

Ideal para preparar recetas fritas en sartén y para dar un sabor aún más delicioso en todas las recetas al horno.

Guía de Especies

Bacalao

Cada invierno, el bacalao noruego migra a desovar a lo largo de la costa. El bacalao que hace este viaje se llama Skrei, y éste es también el nombre usado comercialmente para indicar su calidad excepcional. La migración contribuye a la carne firme, magra y tierna del pez, dándole un sabor superior y una maravillosa textura escamosa.
Cangrejo Rojo Real

El cangrejo rojo real de Noruega se considera una delicatessen y es muy versátil. Se puede utilizar en platos tanto calientes como fríos y la soberbia carne jugosa de las pinzas tiene un sabor naturalmente dulce.
Eglefino

Haddock belongs to the cod family and is easily recognized by the dark spot on its side. In Norway, it is often used to make traditional fish cakes – the delicate, lean meat holds together well, which makes it particularly suitable for minced fish dishes. It is also one of the most common species for fish and chips.
Gamba Ártica

Cold, clear water gives prawns a firm texture and a light pink colour. Prawns are considered a delicacy and have a quality few other fish can match. The fresh, sweet and slightly salty taste goes well with a wide range of hot and cold dishes.
Salmón

Norwegian farmed salmon is enjoyed in more than 100 countries, and you find it on sushi menus all over the world. In fact, Norwegian salmon was the first type of salmon to be used in sushi dishes. Salmon is also known for its versatility and can easily be combined with all kinds of cuisines.
Trucha del Fiordo

Norwegian trout, branded “Fjord Trout”, is an ocean farmed trout. It is raised in the pure and cold Norwegian fjords where seawater meets fresh meltwater from the glaciers and snow. Fjord Trout is a premium niche product renowned for its exquisite quality.
Arenque

Herring from Norway is world-famous for its quality and beautiful silvery colour. The cold and clear water in the north means slow growth and perfect tasting herring.
Vieiras grandes

Great scallop taste like shellfish with a hint of the open sea, making them an irresistible treat. They can be eaten raw, lightly steamed, fried or gratinated. To really impress your guests, serve them in their decorative shells.
Maruca

Ling is an edible fish with tasty, white and relatively firm meat that resembles cod. It can be prepared fresh, salted or dried and can be used in all recipes that traditionally use cod. Roe of ling is considered a delicacy in Spain.
Capelan

Capelin lives its life in shoals in the Barents Sea. It is a small fish, and similar in taste and texture to herring. Considered a delicacy in many regions around the world, it is a popular bar snack in Japan, where it is accompanied by cold beer. South Koreans prefer the capelin breaded and deep-fried.
Brosmio

Tusk is a species of codfish, with white, juicy meat and a distinctive shellfish taste, due to its natural seabed habitat in the deep fjords of Norway. Because of its texture it has become a sought after fish among Norwegian chefs.
Caballa

Mackerel from Norway is considered a delicacy in many parts of the world. It is a lively fish with juicy meat that is a great source of omega-3.
Mejillón

Blue mussels are found all along the coast of Norway. They are easy to prepare and can be served in many creative ways as a starter, a main course or as an ingredient in different seafood dishes.
Pez Pollack

Pollack is a white fish, which is growing steadily in popularity. Pollock is versatile due to its cod-like texture and flavour and can be fried, poached and baked.
Raya

Skate wings are a cost effective and tasty meal, which cooks quickly and is best served on the bone. They should be eaten when very fresh. For best results, pan fry the wings quickly at high temperature and simply add salt and lemon pepper.
Gallineja Nórdica

Redfish is a deep-water fish with a very attractive red colour. Redfish is caught exclusively as by-catch in Norway. The flesh has a rich taste and soft consistency.
Solla

Plaice is a fish with a fine, moist texture and delicate but distinctive taste. It is high in protein and low in fat and calories. With the correct preparation it provides a delicious and healthy meal because it is high in proteins and low in fat and calories.
Fogonero

Saithe has a more characteristic taste than most white fish species. Its distinctive flavour goes well with spicy dishes. Saithe meat also has a firm texture and is well suited to frying.
Pez Balder

Norwegian halibut is both a wild and an ocean farmed species in Norway. Its delicate white meat has a firm, juicy texture that resembles meat. It is the perfect choice for special occasions as it goes well with a variety of ingredients and cooking styles, making it easy to create a quality meal that can be enjoyed by many people.
Espadín

In Norway sprat is normally used for sandwiches based on canned products, for example anchovies and sardines. However fresh sprat is also delicious both fried and grilled.
Pez Lobo Ártico

Wolffish is a lean, scaleless fish with a neutral taste, which in the last few years has become a culinary luxury. Its meat is delicate and can be served as chops and fillets, which can be poached, braised, pan fried, steamed or deep-fried.
Rodaballo

Turbot is characterized by its white, firm flesh, and mild flavour. It is perfect as a main course, and is suitable for poaching, steaming, grilling or pan searing.
Cangrejo Marrón

The common brown crab has dense fibrous meat with a delicious, fresh flavour. It is very popular in Norway, where it is often served au naturel with white bread, lemon and mayonnaise.
Arenque en escabeche
Langosta

The European lobster is considered to be one of the most exclusive seafood products in the world. The Norwegian lobster is smaller in size but has a unique rich taste and a firm texture. To experience the very best lobster has to offer, cook it whilst still alive and and eat au natural.
Trucha Ártica

Cuando terminó la última glaciación, la trucha ártica fue de los primeros peces de agua dulce en adaptarse a las condiciones duras y difíciles que siguieron. Hoy en día es una especie exclusivamente cultivada en Noruega y está bien adaptada para crecer en hábitats densamente más pequeños.