Experience the best
of farmed salmon
The even thickness and high quality of Frøya salmon results in a consistent and flavourful digging process. The dense texture allows the gravy to penetrate the fish evenly, resulting in a balanced flavour of salt, sweetness and umami.
Preparations
Preparation
Remove the Frøya pack from the fridge, open the pack and lightly wipe the fish.
Knife selection
Use your sharpest knife, preferably a sashimi knife or other sharp knife with a long blade. The long blade is important for cutting slices in one continuous movement.
Procedure
How to engrave Frøya salmon
- Preparation: Remove the Frøya pack from the fridge, open the packaging and gently wipe the fish with kitchen paper to remove excess moisture.
- Make the gravy: Mix salt, sugar and any spices (such as white pepper and dill) in a bowl.
- Apply the digging: Rub the mixture well into the lure so that the entire fish is covered.
- Wrap the fish: Wrap the salmon tightly in cling film or a tea towel. Place it in the fridge and press it lightly, e.g. by placing a heavy object on top, so that it ripens evenly.
- Ripening: Leave the salmon to mature in the fridge for 24-48 hours. Remember to turn the fish a few times along the way to ensure that the gravy is evenly distributed.
Simple and flavourful recipe for gravlax
Ingredients:
300 g Frøya mid loin
30 g sugar
30 g salt
1/2 tsp white pepper
Fresh dill (optional)
Procedure:
- Prepare the fish: Take the salmon out of the packaging, dry it carefully with kitchen paper.
- Make the digging: Mix sugar, salt, white pepper and chopped dill.
- Apply the gravy: Rub the mixture well into the fish and place the fish in a plastic bag or wrap it in cling film.
- Maturation: Place the wrapped fish in the fridge under pressure for 1-2 days, turning the fish a couple of times along the way.
- Cutting and serving: When the salmon is ready, cut it into thin slices and serve.
This simple recipe gives you gravlax with a perfect balance of flavour and texture.