The secret behind the perfect eating experience

Eating Frøya is like eating freshly caught fish. We fillet and remove skinn and bones within only a couple of hours after the salmon is swimming in the sea and then pack it immediately. This is the secret to recreating that unique feeling of eating freshly caught salmon straight out of the cold clear waters of the Norwegian fjords.

Most salmon is filleted and packed several days after being harvested, nothing wrong with that. Yet only hours after killing the fish the fillet (muscle) will begin to contract. Muscle contraction with the fillet still attached to the back bone of the fish, can cause significant tearing of the muscle fibres resulting in softer flesh with little chewing resistance and thus a duller taste experience.

Frøya avoids this  by immediately filleting and deboning the fish, while cutting out by hand only the best parts of the best fillets; the back and mid loin.  When the loins contract and relax without the constraints of the back bone, it loses more water. That helps concentrate the fresh flavors. Furthermore, we use a special technique to quickly cool down the loins to below 0 degrees without freezing. This also contributes to you being able to enjoy salmon of sushi quality straight from the package every time you buy Frøya.

When cooking with Frøya the sushi quality allows you to cook it  “au point” – just right, without over cooking it just to feel safe; remember you can even eat it raw.  Cooking Frøya rare to medium rare offers the most succulent eating experience with peace of mind in tact. Just like a good steak, Frøya should never be over cooked.