Cooked king prawns
dip or serve with salad and pasta
South American gourmet prawns from organic aquaculture.
Irish salmon
fish fillets with a fine flavour
Gourmet salmon with firm, delicate flesh. Farmed salmon from organic aquaculture on the west coast of Ireland. Two skinless fillets, packaged separately: ideal for simple and delicious dishes.
Ingredients
Atlantic salmon* (Salmo salar)
* from organic aquaculture in Ireland
Nutritional information
- Nutritional information per 100 g
- Energy 859 kJ/206 kcal
- Fat 13 g
- of which saturates 2.3 g
- Carbohydrate 0 g
- of which sugar 0 g
- Protein 21 g
- Salt 0.08 g
Allergene
How to cook
Defrost the salmon and rinse it under cold water. Ensure food is cooked properly before eating. Once defrosted, do not refreeze.
for 6–9 minutes on both sides over a medium heat.
Conventional oven: 200 °C; fan-assisted oven: 180 °C, cook for 7–10 minutes.
The fish are raised and processed by The Irish Organic Salmon Company, based in Rinmore, Ballylar, near the northernmost tip of Ireland. Because the salmon swim in the wild ocean, their flesh is particularly firm and low in fat. As a result, Irish salmon ranks among the best in the world.
Fair to people, animals and the environment
Our farmed salmon is kept in line with Naturland standards. Low stock densities are maintained and the fish are given organic feed. Any diseases that occur are treated using natural methods wherever possible and so-called cleaner fish are used to combat lice. The Irish Organic Salmon Company is an important employer in this economically underdeveloped part of Ireland and pays its staff fair wages.
What challenges are associated with salmon farming?
“At our organic salmon farm, the fish are usually harvested between March and November. They grow slowly without the use of hormones. We are exposed to powerful environmental factors on the Atlantic seaboard and feel changes in the climate, such as ocean warming, very keenly. Raising fish in an environmentally friendly way without harmful substances and restricting livestock capacities is our only chance to reduce the impact on our oceans and perhaps even save them.”
