4 DAYS AVERAGE FRESHNESS
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This FJORU skin-on salmon (Salmo salar) comes from ASC-certified responsible aquaculture, offering a distinctive taste and characteristic color. At 200 g, it is ideal for baking or grilling, and stays fresh for around 3 days when stored between 0 °C and +4 °C. Please ensure it is thoroughly cooked before serving immediately after opening.
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Description
FJORU ASC Skin-on Salmon FEEDING REVOLUTION
Salmon is popular for its distinctive flavor and striking color. It is a great source of omega-3 fatty acids. Salmon comes primarily from Norwegian farms that are certified to the ASC standard.
What makes a product ASC?
This product comes from an aquaculture that has been independently certified to the ASC's responsible farming standards. www.asc-aqua.org

Salmon is a predatory fish belonging to the salmon family, which occurs in the wild mainly in the colder northern seas.

Introducing the best sustainable fish market in town – Kifli's new own brand - Fjoru! Our aim is not only to popularize fish - as a healthy source of protein - but also to promote the sustainability of fishing, as ecological awareness is known to be close to our hearts. You'll see, Fjoru will simply become your favorite fish market!
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Production method
Farmed in Norwegian aquaculture.

Attention!
In case of histamine intolerance, it is recommended to consume these products with caution or to avoid them. Consult your doctor or dietitian to choose the right diet and products for you.
Preparation suggestion
Suitable for baking and grilling.
Usage information
Can only be consumed after thorough heat treatment, use immediately after opening the package.
Storage
At a temperature between 0 ° C and + 4 ° C
Manufactured for:
VELKÁ PECKA s.r.o.
Karolinská 654/2, Karlín
186 00 Praha
Czech Republic
Product information
The information provided here about the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.
Durability
Nutritional values per 100 g
Composition & Allergens
Allergens
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