Puro

The salmon is harvested, processed and immediately frozen with new nitrogen freezing techniques at -80 °C. The inert gas reduces the temperature extremely quickly, reaching the core in under 20 minutes. This essential step freezes the fish without losing its sensory qualities, so that once thawed its overall quality is comparable to freshly harvested salmon.

Fresh salmon is fleshy and firm, with little, evenly distributed fat. Its natural integrity gives it a rosy colour.

An excellent source of high-quality protein, essential for building and repairing tissue; a source of omega-3 fatty acids (EPA and DHA), which support cardiovascular and brain health and have anti-inflammatory properties; a source of minerals such as potassium and selenium and vitamins D and B12, which support the nervous system and bones and work together to help maintain iron levels.

Raw. Thaw the fresh salmon safely under cold running water for 10 minutes or in the refrigerator at 2–4 °C for several hours. Once thawed, serve it at room temperature and cut it as required by the recipe.

Cooked. Thaw the salmon under cold running water for 10 minutes or in the refrigerator at 2–4 °C for several hours. Cook it on a griddle or in a non-stick pan, preferably searing it only briefly to preserve its flavour.

Possible pairings include dressings and sauces, spirits, aromatic herbs, berries, yellow-fleshed and tropical fruits, citrus and nuts, dairy products, salt flakes, sorbets and ice creams, spices, vegetables and pulses.

Store in the freezer at -18 °C. Once thawed, consume within two days. The product’s specific shelf life is printed on the label and must be respected to guarantee safety and quality.