HAND CUT SUSHI GRADE SALMON LOINS

ABOUT THE SALMON

-38° salmon is farmed in the oceans surrounding the island of Frøya on the Mid-Norwegian west coast. Its unique quality is rooted in its origin. Here the Gulf Stream creates strong currents with significant tidal exchange twice a day of clean water rich in nutrients, summer and winter. For generations, these natural advantages have provided an ideal environment for salmon. When the salmon has grown to 5-6 kg, it is transported live to the processing facility on the island, where experienced quality experts seek out the best fish. Skin and boneless salmon loins are cut by hand prior to immediate packing and flash freezing at the ultramodern packaging facility.

SUSHI GRADE

All -38° salmon loins are sushi grade. A few hours is all it takes from live fish to flash frozen loins. Speed is of the essence in order to maintain texture and flavor. Extreme focus on hygiene, no risk of parasites and daily laboratory controls (bacteriology and Listeria) ensures a safe and delicious raw eating experience.

-38° FLASH FREEZING

Individual vacuum packing protects against freezer burn, dehydration and discoloration. It also allows you to defrost one loin at a time. Flash freezing in -38° winds brings core temperature to -20–30° within 30 minutes. It happens so quickly that ice crystals don’t form between the fibers of the fish. When you thaw out flash frozen fish, you will keep all of the nutrients and juices inside the fish. This ensures a taste and texture experience comparable only to that of ultra-fresh loins (pre-rigor loins).

DEFROSTING

Defrost -38° salmon loins in the refrigerator at 0-4 degrees Celsius in order to minimize drip loss and control shelf life. Keep the loins in their original vacuum packs unopened until use in order to protect flavor, smell and sushi quality.

BACK LOIN

All -38° salmon loins are of sushi quality, meaning they can be enjoyed raw, straight from the pack. Yet back loin is preferred by sushi lovers. It is slightly leaner than mid loins and allows delicate uniform slices to be cut from the whole loin – no waste no labour.

MID LOIN

Mid loin has slightly higher fat content than back loin and is a bit thicker, therefore feels slightly juicier when baked, fried or BBQed.

-38° HAND CUT BACK LOIN – WHOLE MID LOIN – WHOLE
Net weight Variable weight 380g Variable weight 650g
Packaging PA Foil (non-recyclable) Vacuum PA Foil (non-recyclable) Vacuum
C-pack (L x H x W) mm 430 x 25 x70 mm 430 x 35 x 85 mm
D-pack (L x H x W) mm 444 x 120 x 186 mm 444 x 120 x 186 mm
C-pack per D-pack 6 pcs. 6 pcs.
D-pack per pallet 88 88
BACK LOIN – HALF MID LOIN – HALF
Net weight Fixed weight 180g Fixed weight 300g
Packaging P PA Foil (non-recyclable) Vacuum PA Foil (non-recyclable) Vacuum
C-pack (L x H x W) mm 215 x 25 x70 mm 215 x 35 x 85 mm
D-pack (L x H x W) mm 444 x 120 x 186 mm 444 x 120 x 186 mm
C-pack per D-pack 12pcs. 12pcs.
D-pack per pallet 88 88