Pacific salmon

NAME: Pacific salmon (neck)

LATIN NAME: Oncorhynchus nerka

FISHING AREA: FAO 67 north-eastern part of the Pacific Ocean, FAO 61 north-western part of the Pacific Ocean

“Neck” is a species of Pacific salmon that is the only one that needs access to lakes to raise offspring. The color of its body changes with age and depends on the conditions in which it lives.

Pacific salmon meat has a naturally intense, red color, is very tasty and delicate. However, it is not as fatty as Norwegian salmon. It tastes great smoked, baked, fried, grilled. It can also be added to salads or pastes.

This is an excellent proposition for restaurateurs.

On sale:

PACIFIC SALMON KIDNEY GUTTED WITH HEAD

Size: 1.8 – 2.3 kg

Packing: IQF, A 500kg

Production: marine

Origin: Canada, USA