Astara Scottish Smoked Salmon
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Norwegian Salmon (Frozen)
A high-quality fresh fish
Temporarily out of stock
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Fresh Norwegian Salmon is high quality, with a deep pink color, and a moist, juicy texture
Norwegian Salmon (Frozen)
A high-quality fresh fish
Fresh Norwegian Salmon is high quality, with a deep pink color, and a moist, juicy texture
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
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. They come in two variants: fillets (sashimi-grade), and portions.
Preparation And Pairings
Our Fresh Norwegian Salmon fillets are sashimi grade, which means them 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.
- 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.
The Fresh Norwegian Salmon portions, on the other hand, are great to bake, grill, pan-fry, or smoke!
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.
Storage Instructions
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.
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. They come in two variants: fillets (sashimi-grade), and portions.
Our Fresh Norwegian Salmon fillets are sashimi grade, which means them 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.
- 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.
The Fresh Norwegian Salmon portions, on the other hand, are great to bake, grill, pan-fry, or smoke!
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.
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