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Experience the best
of sous vide salmon

Frøya loins are ideal for sous vide cooking, as their even thickness ensures precise temperature control and a perfect result every time. By cooking salmon sous vide, you can achieve unrivalled tenderness and juiciness, while preserving the natural flavour of the raw material.

Preparations

Preparation

Use the original packaging

Frøya salmon comes in a vacuum-packed package that can withstand temperatures up to 90°C, making it perfect for sous vide. This eliminates the need for repackaging and preserves the freshness and quality of the salmon throughout the process.

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 cook Frøya salmon with sous vide

Cooking with a sous vide machine or saucepan with temperature gauge

Sous vide machine: Set the sous vide machine to 46°C to achieve the ideal core temperature. Place the unopened original packaging directly into the water bath, making sure the bag is fully submerged. Leave the salmon to cook for 30-45 minutes for optimum results.

or

Saucepan with temperature gauge: If you don't have a sous vide machine, you can use a large saucepan with a temperature gauge. Fill the saucepan with water and heat it up to 46°C. Use the temperature gauge to keep the temperature stable. When the water has reached the right temperature, place the unopened original packaging with the salmon in the pan and let it cook for 30-45 minutes.

Serving:
When the salmon is fully cooked, carefully remove it from the packaging and dry it lightly with kitchen paper. For extra texture, you can quickly crust the salmon with a gas burner or in a hot pan, if desired.