About salmon

What can I make from the salmon from the Faroe Islands?

A fantastic ingredient for many dishes from kitchens all over the world. Make sushi from the back fillet, roast the belly with autumn's finest root vegetables and cook a good soup with pieces from the tail — and you'll have dinner for 4 people over 3 days from just one salmon side, using every bit.

If you want to be absolutely sure you use every gram of the salmon, scrape the bits from the skin you don't use and make a simple tartare from the scraps. But above all, you can cure the skin for a couple of days and then pan-fry it until crispy — that gives you a really delicious snack.

If you don't like sushi, the back fillet is also fantastic pan-fried, but remember that salmon doesn't need to reach temperatures above 54 degrees to be done. It's best when it's still a little pink in the middle when served.

If you don't want to eat the skin yourself, your dog will certainly love it. Dry it in the oven until the salmon skin is dry, or slightly chewy, and break into pieces. Freeze what you don't use within a few days and take out as needed — and above all, remember not to add salt or spices that might upset your dog's stomach.

Bon appétit!

A little about Faroese salmon: our salmon always comes from the Faroe Islands, and you might wonder why we choose it specifically. We believe it has the most consistent quality of farmed salmon you can find, and it doesn't cost four times as much as the most common Norwegian salmon. 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. This is very evident when you look at the fillet, and especially when you eat it and taste nothing but a fresh salmon flavour with no off-notes.

Our producer is Hiddenfjord.