Norwegian Salmon Fillet / 挪威三文魚柳 4件裝
挪威三文魚柳（1寸切・4件裝）
挪威三文魚柳，喺挪威當地起肉、切件同包裝好先運到香港。一包四件，每件大約100克，一人一件啱啱好，1寸切，唔使自己開條魚再分件，解凍完直接落鑊就得。
連皮起肉，最簡單就係香煎：魚皮向下落熱鑊，唔好郁佢，煎到金黃起脆先反面，裡面仲係嫩身粉紅色，擠少少檸檬汁就夠味。唔想煎，放焗爐180度焗十幾分鐘一樣得；切粒做三文魚炒飯、煮忌廉意粉都好使。
- 🐟 產地：挪威（於挪威當地起肉及包裝）
- 📦 規格：400克 / 包，約4件，每件約100克
- 🔪 切法：1寸切，連皮
- ❄️ 儲存：急凍 -18°C
- 🍳 食法：香煎、焗、切粒炒飯或煮意粉
此為急凍煮食用三文魚，並非刺身級，請徹底煮熟後食用。
Norwegian Salmon Fillet Portion (1" cut, 4 pieces)
Filleted, portioned and packed in Norway, then shipped frozen to Hong Kong. Four skin-on portions per 400g bag, roughly 100g each — one portion per person, already cut to a 1-inch portion so there is no whole side to break down at home. Thaw and straight into the pan.
The simplest treatment is best: skin side down in a hot dry pan, leave it alone until the skin is deep gold and crisp, then turn. The flesh stays pink and moist inside; a squeeze of lemon is all it needs. It also bakes well at 180°C for about 15 minutes, or dice it for salmon fried rice and cream pasta.
- 🐟 Origin: Norway (filleted and packed in Norway)
- 📦 Pack: 400g per bag, approx. 4 portions, approx. 100g each
- 🔪 Cut: 1-inch portion, skin on
- ❄️ Storage: Keep frozen at -18°C
- 🍳 Use: Pan-sear, bake, or dice for rice and pasta
This is frozen salmon for cooking, not sashimi grade. Please cook thoroughly before eating.