NORWEGIAN SALMON Preparation Guide

Discover the variety of premium dishes and cuts you can create from Norwegian Salmon.

TAIL: The thinnest section SECOND CUT: An extremely TOP LOIN: Considered the of the main fillet, the Tail has versatile section, the Second Cut “tenderloin,” it’s the most-premium a large fat line running down is excellent for most cooking piece of a Norwegian Salmon. Featuring the center. It’s best used in methods, but holds up particularly a high fat-to-flesh ratio, the Top Loin dishes that call for well to smoking, curing, grilling is ideal for all cooking styles, especially minced meat. and poaching. grilling, poaching, sautéing, smoking, slow roasting and traditional gravlax.

TOP LOIN

SECOND TAIL CUT LOIN

BELLY

LOIN: Its equal balance of fat to flesh makes BELLY: With the highest concentration of it a great option for most cooking styles and omega-3s, this flavorful area is a delicacy for many. cuts, including tasting portions, sushi strips, It’s best for creating strips and wraps. butterflying and dicing.

View complete, step-by-step portioning and cutting instructions at salmonfromnorway.com BUTTERFLY

The thickness of the Top Loin meat makes it ideal for butterflying. Cut the section lengthwise to create a 2- to 3-inch portion. Next, holding your knife horizontally, slice 90% of the way through the middle of the portion. Do not cut all the way through the portion, as you’ll need the two sides to remain connected so you can stuff and close it.

CUBE

Slice down the center fat line of the Second Cut. Next, slice two to three 1-inch-wide strips, lengthwise. Cut strips crosswise at 1-inch intervals to create what looks like a tic-tac-toe board. Use these evenly sized pieces in kebobs and satays.

MINCE

Cut the Tail section into long, thin strips. Next, crosscut the strips to create small pieces. Use in Norwegian Salmon tartare and burgers, or as pot sticker filling. It’s also great for smoking and salmon mousse.

SASHIMI

The premium Top Loin meat is the best choice for smooth and flavorful sashimi. Cut the Top Loin in half crosswise and then slice across the grain at a 45-degree angle every quarter-inch.

SHEET

Slice the Belly lengthwise down the middle to separate the rectangular portion from the tapered end. Next, holding your knife horizontally, slice crosswise through the center of the rectangular portion to create two thin sheets of Norwegian Salmon. Use to wrap asparagus and more.

STRIP

Starting with the Loin, cut quarter-inch-wide strips, lengthwise, across the grain. Use in maki sushi.

TRIANGLE

Great for marinating, grilling and using for hearty sandwiches, the Triangle cut is made by squaring off a portion of the Loin and cutting on the bias.

View complete, step-by-step portioning and cutting instructions at salmonfromnorway.com