Salmon Boneless Fillet

Introduction
Salmon, the holy grail of seafood worldwide, needs no introduction. Probably the most famous and healthy fish on planet earth, Salmon is always high in demand and low in supply. Unfortunately, Salmon is not native to the Arabian sea of Pakistan but we are committed to sourcing it from around the world for our local customers.

Although, Salmon is the most expensive edible fish in the world, but its regular consumption is worth the investment in your health.

Flavor Profile
Popular to serve as a main dish, Salmon provides tender, flaky-textured meat with a mild to rich flavor, depending on the species. It is a fish that is rich in omega-3 fatty acids, which help to reduce LDL (bad) cholesterol.

The color of a salmon’s flesh, whether wild or farmed, is determined by its diet. Ranging from orange to ivory-pink, flesh coloration is a result of the levels of organic pigments, known as carotenoids, present in what the fish has eaten.

Nomenclature
English Name: Salmon, Norwegian Salmon, Atlantic Salmon
Other Names: Sānwènyú, Sāmon, Sālmaṇ, Saumon, Samak alsaalimun
Scientific Name: Salmo Salar

Habitat
Freshwater streams and estuaries provide important habitats for many salmon species. They feed on terrestrial and aquatic insects, amphipods, and other crustaceans while young, and primarily on other fish when older.

Catching Method
Salmon is caught usually gillnets and hand lines.

Physical Attributes
Salmon has a silvery body with some dark crosses and spots on the head, body, and fins. When they are in freshwater, juveniles have 10 or 11 dark crossbars alternating with bright red spots.

Color
Salmon is majorly silver with some grey and pink shades. It will look like as someone took a white marker and drew a white line along with their teeth. Some pinks will have white toward the back of the jaw, but a silver salmon will have a consistent white line along with the entire set of bottom teeth.

Size
On average, the Salmon size range is 2 to 5 kg per fish. However, other sizes are also occasionally available.

Cutting Preferences
Salmon is preferred for boneless steaks and biscuits

Approx. Cutting Yields
Whole: 100%
Gutted: 80%
Headless and Gutted: 60%
Slices: 60%
Boneless: 55%

Cooking Preferences
Salmon can be cooked in a variety of ways such as baking, frying, searing, grilling, etc. Make sure not to overcook it so that its nutrients can be retained.

Health Benefits
Rich in Omega-3 Fatty Acids.
Great Source of Protein.
High in B Vitamins.
Good Source of Potassium.
Loaded With Selenium.
Contains the antioxidant Astaxanthin.
May Reduce the Risk of Heart Disease.
May Benefit Weight Control.