What can I do with the salmon
from the Faroe Islands? It's a fantastic ingredient for many dishes from all over the world. Make sushi from the back, oven bake the belly with autumnal root vegetables and make a delicious soup with pieces from the tail and you'll have dinner for 4 people for 3 days from just one side of salmon and you'll make the most of it all. If you want to make sure you use every ounce of the salmon, scrape the parts of the skin that you don't use and make a simple tartar on the scrape, but above all, you can dig the skin for a couple of days and then crisp it up for a really delicious snack.
If you don't like sushi, the back is also great to fry but remember that salmon doesn't need to reach temperatures above 54 degrees to be done, it's best if it's a little light pink in the middle when served.
If you don't want to eat the skin yourself, your dog is sure to love it. Dry in the oven until the salmon skin is dry, or a little half-cooked, and break into pieces. Put what isn't used within a few days in the freezer and take out as you go, remembering above all not to add any salt or spices that might upset your dog's stomach.
Bon apetit!
A little about Färölax
Our salmon always comes from the Faroe Islands, so why do we choose to use salmon from the Faroe Islands? We think it is the most consistent quality of farmed salmon that can be found and which also does not cost 4 times as much as the most common from Norway. No antibiotics are used in the farms and no hormonal additives in the feed, which gives a naturally healthy salmon that grows at a natural pace and this is very clear when you look at the fillet and not least when you eat it and feel nothing but a fresh salmon taste without bee flavors.
More information from our producer Hiddenfjord can be found here ->
