Atlantic Faroe Island
Faroe Island Salmon is one of the world's best choices for aqua-culture seafood.
Rich, Buttery, Flakey, Silky
Quick Facts
Commonly Known As:
Sea Salmon
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Species Name
Salmon
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Latin Name
Salmo salar
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Origin
Faroe Islands, Denmark
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Harvest Method
Hook & Line
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Range & Habitat
Europe
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Producer
Faroe Island Fisheries
Range & Habitat
Faroe Island Fisheries
The focus will be on providing the highest quality salmon in the world. Faroe Island Salmon are stringently monitored and improved on by constant research and systems development. FIF has implemented the first ever “Stun & Bleed" Systems to ensure the salmon begin processing in the most humane nature possible.
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Buttery, Silky, Rich
Tasmanian Atlantic Salmon possess a very rich fat content. Tasmania Salmon present beautifully and are leagues above commodity aquaculture facilities. Tasmanian Atlantic Salmon will behave similar to higher end wild Salmons in the marketplace, with color, flavor, and silkiness. The Tasmanian Atlantic Salmon have a naturally derived color and sugar content that caramelizes phenomenally with a brilliant center of the plate presentation. Prepare Tasmanian Atlantic Salmon with the same care and application as wild Alaskan species. The results are astounding, and the availability is much more consistent.
Flakey, Sweet, Light, Moist
Typically large fish. Growing to 30-40 lbs, it can offer baseball cuts for dramatic center-of-the-plate presentation. It is menued in many revered Fine Dining Restaurants.
Pan Roast, Sear, Broil, Poach
Firm, Moderate, Moist
Opah is prized for its complex Ocean flavors. It is firm, yet moist, in many cooking applications. Processing Whole Fish in California, we have availability to some very specific cuts. Primarily the Back & Belly, or Rack is saught, but through a talented butchering aspect, we have secured the Cheeks as well. The "Tenderloin" and "Tri-Tip" are two very unique Cheek Cuts that is sure to make your guests very happy.