Preparation - Frøya Salmon

With Frøya salmon, every cooking method is a success. Whether you prefer the silky-smooth flavour of sashimi, the crispy and delicious crust of frying, or the rich, smoky aroma of grilling, you can rest assured that you'll get perfect results - every time.

Frøya salmon is hand-cut for precision and packed ultra-fresh, ensuring maximum flavour and texture no matter how you cook it. Explore our recommended cooking methods and discover how easy it is to master everything from frying to sous vide - without compromising on quality.

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

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

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

Digging gives Frøya Salmon a harmonious combination of salt and spices, while preserving the natural structure and flavour of the fish.

Sous vide ensures even cooking that brings out Frøya Salmon's natural texture and keeps the flavour perfectly balanced

Grilling gives Frøya Salmon a slightly smoky flavour and a firm surface, while the core retains its natural juiciness