Frøya Salmon

Success in the kitchen.

Every time.

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Only the best of the salmon

Only the thickest part of the salmon fillet, the loins, goes to Frøya

Ultra-fresh Norwegian salmon

Filleted and vacuum packed within 2 hours of slaughter to preserve the fresh and delicious flavour

Sushi grade

Perfect to eat raw, baked or fried

Ideal for heat treatment

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Complete the flavour experience

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Perfectly cooked.

Regardless of the method.

Raw

Perfect for serving raw in dishes such as sashimi, sushi, poke or ceviche, where ultra-fresh Frøya Salmon retains its natural texture and unaltered flavour profile

Tataki

Tataki involves rapid heat treatment that gives Frøya Salmon a fried surface and a raw core, highlighting the contrast between texture and flavour

Fried

Frying gives Frøya Salmon a crispy, golden surface and a juicy core, highlighting the fish's natural depth of flavour

Baked

Baking prepares Frøya Salmon gently, so it stays juicy and has a smooth, delicate texture

Frøya helps you achieve impressive results - whether you fry, grill or serve it raw

Learn more about the different cooking methods

Master chef results.

Every time.

Starter with frog salmon and pineapple

Salmon on a spoon with pineapple and lime sugar

Frøya salmon cake on toast

Frøya Salmon Tataki with exotic fruits and delicious ponzu sauce

Salmon sashimi with roasted pepper, rye, onion and sour cream.

< 20 min

Easy

Dinner

Explore our recipes and try for yourself

See all our recipes

For professional kitchens that demand premium quality and easy handling - Frøya PRO delivers the flavour and smell of day-fresh salmon with zero wastage. Perfect for raw serving and heat treatment.