Salmón fresco en filetes sin espinas

de De la HuertaCasa


Shipping only Community of Madrid

Origin: Faroe Islands.
De la HuertaCasa
Pedido mínimo: 49,00 € Envío en: 24 - 72h

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Fresh and saltwater blue fish. They are usually born in fresh waters, then migrate to the ocean, but when they want to procreate they return to fresh waters. With an elongated body covered in scales. Its head is small in size but its jaws are quite large and reach the end of the eye. It is grayish blue in color with certain dark spots that are usually on the top. The color of the meat is reddish and very tasty. Its eggs are red and are usually marketed as salmon caviar. It has a fin called the diposa fin. Properties and benefits Salmon contains proteins and Omega 3 fatty acids, which are good for lowering blood cholesterol. Prevents the formation of clots or thrombi. High content of vitamin A, which promotes eye health, and D, which helps the body absorb calcium. Containing tryptophan helps regulate sleep. Contains vitamin B12 that helps combat fatigue. It is a great source of energy due to its vitamin B3 content. Contains selenium, an essential mineral to control the thyroid. Salmon is also a fish rich in iron. Contains antioxidants such as astaxanthin. Nutritional value per 100 gr Calories: 182 kcal Total fat: 12 g Protein: 18.4 g Fiber: 0 g Phosphorus: 250 mg Potassium: 310 mg Carbohydrates: 0 mg Conservation and tricks Once cleaned, it can be kept frozen for up to 3 months, both raw and cooked. In the refrigerator for up to 1 or 2 days, stored in an airtight container or covered with a damp cloth. Recipe and uses in cooking Salmon is a fish that offers a multitude of possibilities in the kitchen, baked, grilled, you can even smoke it at home: You need a salmon loin, not very thick. You have to wash it under water and dry it carefully with kitchen paper. In a tupperware, add a layer of smoked salt, then place the salmon loin and cover it well with salt on all sides without leaving anything exposed. You have to place some weight on it like a brick of milk or something heavy. Store in the refrigerator and leave for about 48 hours. You remove the salt and clean it under water. Finally, wrap the salmon in film inside the tupperware and put it back in the refrigerator for another 48 hours.

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