STORAGE METHOD

Keep frozen if not consumed immediately
After opening the package, kindly make sure the fish is handled with sterile utensil (knife, cutting board etc) before freezing.
Can be stored up to 3 months for optimum quality, if frozen (-18°C)
Not advisable to refreeze after thawing

储存方式

若不即时食用，请冰冻储藏。
打开包装后，请确保以干净卫生的用具（切板，刀等等）处理三文鱼，才进行储藏。
冰冻储藏（-18°C）可长达3个月以保持最佳口感。
解冻后，不建议第二度冰冻。

salmon-chinese salmon-tips2

Nutrition value per 100 g

Energy: 693 kJ (166kcal)
Fat: 10 g
– Saturated fatty acids: 2 g
– Monounsaturated fatty acids: 3 g
– Polyunsaturated fatty acids: 3 g
– Omega-3: 2.2g
Carbohydrates: 0 g
– Sugars: 0g
Protein: 19g
Salt: 0.12 g
Vitamin D: 6.9 µg

Fjord Salmon trout is an exclusive fish and the name for fresh farm raised trout from Norway.

Fjord trout is genetically a smaller fish than salmon and has shorter fibers in the meat compared to salmon. This means that the Fjord trout meat becomes a little tenderer, and more velvety. Fjord trout also has leaner meat than salmon and a strong red color.

Salmon Trouts are raised in cold, clear fjords in western Norway, and one of the hatcheries is located by Folgefonna glacier which is around 10 000 year old. For one year the fish swims around in crystal clear water from the glacier before it is transferred to nearby fjords where it enjoys a combination of salty water from the sea and fresh water from the glacier. Thus, it has earned its name; Fjord Trout – Kissed by a Glacier.

Norway’s Industry-Leading Aquaculture
Norwegian Fjord Trout is ocean–farmed in Norway’s natural fjords—where rivers formed by water from glaciers and melted snow filter into the sea creating a less-salty basin. This provides Norwegian Fjord Trout with a unique, clean taste.

Certified Norwegian Fjord Trout Must:

Be raised in the cold, clear waters of Norway
Weigh over 4.4 pounds
Have marbled, deep red flesh
Be packed as soon as slaughtered
Be stored and transported with an unbroken cold chain (at 32°F–39.2°F) until delivery

Norwegian Fjord Trout Is Safe to Consume Raw
Norwegian Fjord Trout is exempt from the freezing requirement for fish (US Food Code section 3-402.11) because it is an aquacultured fish, raised in net-pens in open water and fed formulated feed.

Lerøy Fjord Trout complies with the highest Quality Standard for Norwegian Fjord Trout (NS-9412-2010).

Global G.A.P IFA Aquaculture certification is available.

Season: Lerøy Fjord Trout is available all year round.

Source

How To Make: Salmon Head Soup

Ingredients

2 salmon heads, or one salmon frame (head, tails, and scraps)
1 large onion, thinly sliced
3 tablespoons butter
8 ounces potatoes, scrubbed and cut into 2 inch cubes
1 large bunch fresh dill
2 bay leaves
1 teaspoon kosher salt, or to taste
1/2 cup cream, or to taste
About 1/3 cup chopped fresh dill

Steps

Over medium heat, melt the butter in the sauté pan. Add the onions and sauté until softened but not browned, about 7 minutes. Add the salmon parts, the potatoes, bay leaves, salt, and all but a few stalk of the dill. Add enough water to just cover the fish. Bring the water to a steady simmer and cook until fish and potatoes are tender, about 20 minutes.
Using a slotted spoon, remove the fish parts from the liquid. When the fish is cool enough to handle, separate the meat and other edible parts (eyeballs, cartilage, etc.) from the skeleton.
Add the fish parts back to the soup. Reheat gently at a low simmer, taking care not to break up the fish flesh. Add the cream and the chopped fresh dill. Add more salt, if needed, and freshly ground black pepper. Serve immediately. Leftovers may be kept in the refrigerator for up to three days and reheated over a low simmer.