Norwegian salmon and fjord trout, imported fresh and handled under strict cold-chain and HACCP protocols.
Head-on, farmed in the cold Norwegian fjords.
Pre-rigor and post-rigor, A to E trim.
Pre-cut, evenly sized, ready to cook.
Farmed in Norway's cold fjord waters.
Boneless, skin-on fillets.
Cold-smoked, sliced, ready to serve.
