Wild salmon is caught in limited amounts from the north Atlantic – our selections come from subarctic waters off the coasts of Canada and Iceland. Salmon that lives in its natural environment has richer, more distinct flavour than farmed species. Fresh meat has a wet look and an intense orange colour.
On top of superior flavour, another wild-caught salmon’s advantage over farmed species stems from the fact it is lower in calories and richer in protein – thus it is a more valuable component of a balanced diet. Wild salmon is a great source of polyunsaturated fatty acids, selenium, vitamins D and B12. These substances have a beneficial impact on the cardiovascular system, proper functioning of the brain and the thyroid.
Our salmon tastes excellent when served raw – as sashimi, sushi, tartare, carpaccio, or in salads. Baked salmon goes well with new potatoes or rice, pastas are also good companions; in addition, it may be the main ingredient of a burger. Light sauces – that will not overpower the fish – are recommended, for instance dill-and-yogurt or cucumber-dill sauces.