Fish 4 Ever Wild Alaskan Pink Salmon 213g

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See other products from Fish 4 Ever

Sustainably-fished wild Alaskan red salmon.

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Product Details

Ingredients

99% Alaskan red salmon, salt

Nutritional Information

per 100g
Energy 644kJ/153kcal, Protein 23.5g, Carbohydrates 0g of which sugars 0g, Fat 6.6g of which saturates 2.4g, polyunsaturates 1.9g, Omega 3 1.6g, Fibre 0g, Sodium 0.4g, salt 1g.

Cautions

This fish contains bones.

Other Information

Fish 4 Ever mackerel is sustainably fished in the Atlantic Ocean off the coast of Spain and Portugal, using small sized community based fishing boats that go out at night and return in the morning. No drag nets are used; these can be up to 100km long and will kill other sea species and birds. Factory ships are not used, there is no fishing during the breeding season and under-sized fish are not caught. Fish 4 Ever mackerel is caught in small net sacks and only the fillet of the fish is used. Fish is an excellent source of protein and fat as well as minerals and vitamins. For better quality and health, Fish 4 Ever is not frozen either at sea or land and only cold pressed organic oils are used that are not damaged by heating or processed using chemicals.

Customer reviews - Fish 4 Ever Wild Alaskan Pink Salmon 213g

Recipes

Salmon & Chickpeas - Mon 22nd Aug 2011
Mix the salmon with a 400g can of chickpeas (drained), a dozen halved cherry tomatoes, a dozen olives, 2-3 tbsp chopped coriander and a little grated lemon zest. Toast 1/2-1 tsp cumin seeds in a dry frying pan until aromatic, crack in a pestle and mortar and sprinkle over the salmon and chickpea mixture. Whisk together 3 tbsp olive oil, the juice of 1/2-1 lemon, 1 tsp harissa paste and some salt and pepper to taste. Dress the salmon salad and serve. Good in lunchboxes.
Reviewer's Name: Caroline

Reviews

Salmon & Cream Cheese Dip - Sun 15th Jan 2012
Using a food processor, blend together 2 drained cans salmon, 200 g full fat soft cheese, 4 tbsp creme fraiche, 1 crushed clove garlic, 2 tsp lemon juice, some freshly chopped parsley and ground black pepper. Spoon into a serving dish, garnish with more chopped parsley and serve with vegetable crudites.
Reviewer's Name: Fiona

Tips

Salmon Fishcakes - Tue 10th Apr 2012
Try making fishcakes with salmon and left over mashed potato.
Reviewer's Name: Elaine

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