Air-flown Fresh Norwegian Salmon (Sashimi Grade)
A high-quality fresh fish
From the family-owned aquaculture group Nordlaks. They hold an Aquaculture Stewardship Council (ASC) certification for Responsible Farming, a Global Good Aquaculture Practices (GlobalG.A.P ) standard which is is among the most widely recognized standards for auditing aquaculture producers and processors on criteria involving aspects of the environment, social practices, occupational health and safety, animal welfare, food safety and biosecurity. Lastly they hold an IFS Food Standard from the GFSI (Global Food Safety Initiative), arecognized standard for auditing food manufacturers. The focus is on food safety and the quality of processes and products.
Fresh Norwegian Salmon comes in a beautiful pink color, and a mild flavor. This fish is flown in fresh from Norway, and is sashimi grade, making it high standard and high quality.
TASTING NOTES FROM THE CURATOR
Norway is a maritime nation, with a very long coastline, so it’s no wonder they’ve been fishing for centuries. In fact, 40% of all Norwegian seafood export is salmon. Our Fresh Norwegian Salmon is a deep healthy pink color. Its texture is moist and juicy, and its flavor is mild, but delicious.
PREPARATION AND PAIRINGS
Our Fresh Norwegian Salmon is sashimi grade, which means it’s safe to eat raw. If you have time, try making a classic Nordic treat: gravlax. It’s delicious, versatile, and not intimidating to make at all.
- Clean your salmon so only the meat remains. Bone off, skin on.
- With a mortar and pestle, roughly grind white peppercorns. Combine with some rock salt, sugar, and fresh, roughly chopped dill.
- Spread half of this mixture onto 2 large pieces of cling wrap. Place salmon skin side down on the salt, and top with remaining mixture.
- Wrap it tight with the cling wrap, and place it on a large dish. Place a small cutting board on top of it (or anything flat), and add weights on top of the board.
- Refrigerate for 12 hours. If you see liquid in the dish, that’s okay. Turn the salmon over, place the flat surface and weights back on top, and refrigerate for another 12 hours.
- Do this method again for a total of 36 hours of curing.
- Unwrap the salmon from the cling wrap, scrape off the salt, and rinse. Return to the fridge for another 3-12 hours uncovered.
- Slice thinly on an angle. Don’t cut through the skin (don’t eat the skin).
- Serve on toasted bread, over scrambled eggs for an authentic Nordic breakfast.
MISCHIEF NOT MANAGED
A famous story in Norse mythology involves how the salmon’s tail became tapered. The god of mischief, Loki, tricked Hodr, the blind god, into firing the mistletoe arrow that killed his brother Baldr. In an attempt to escape punishment, Loki shapeshifted into a salmon as he jumped into a river. The other gods put up a net to trap him, which he attempted to leap over. But he was caught by Thor, who grabbed him by the tail, hence why the salmon’s tail is tapered.
Fresh fish will arrive to you in designated styro boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.