Project Description

Salmon loins

Salmo salar

This species of salmon is among the most prized for its quality and its characteristic feature is the colour of its meat.
It is a fatty fish that has the typical properties of blue fish, with important contributions of mono-unsaturated and polyunsaturated fatty acids (omega3 and omega6).
It is an important source of proteins, vitamins (almost all of group B, B12, niacin, B6, thiamine, riboflavin and folates, vitamin E and D) and minerals (principally phosphorus, selenium, iodine and potassium).

Presentation:
Vacuum

Size:
SKINLESS 125g / portion
SKIN-ON 140g/ portion

Origin:
Norway

Capture zone:
Aquaculture

  • Energy: 229 kcal / 958 kJ
  • Fat: 16,5 g
    • of which saturates: 5,8 g
  • Carbohydrate: –
    • of which sugar: –
  • Proteins: 20 g
  • Salt: 0,25 g

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