Seafood is regarded as one of the healthiest options when it comes to proteins. It is recommended that we eat at least two servings or more of seafood weekly. Incorporating seafood into any of your meal plans is easy and enjoyable. Knowing that seafood offers many health benefits, it makes it easier to serve. At Coborn’s we take the time to source the best seafood possible. Coborn’s has a strong partnership with seafood suppliers who share our same dedication to selling fish from regional and global suppliers that we know and trust. We are committed to supporting only those companies who help restore our marine and coastal ecosystems and who build a more sustainable seafood market. Our standards are this high because we value the trust of our guests. We know that we earn that trust by being transparent and ethical.
I can say today, one of the choices for you to make when purchasing seafood at Coborn’s is easier when you choose Norwegian salmon. The Norwegian salmon that we sell is probably some of the best salmon that is sold in the world. Salmon is sold many places and can be sourced from many countries around the world. Why do we choose Norwegian salmon as an offering at Coborn’s? Norway’s cool climate along with cold, clean waters and deep fjords makes this area an ideal environment for raising and producing high quality salmon.
Not all salmon is created equal. Norwegian salmon is some of the best. Built on a heritage of respect for the sea and surrounding environment, Norwegians foster a deep respect for the natural environment, especially the sea. They take pride in extending the traditions of their ancestors in building a rich tradition of seafood and preserving this great natural resource for future generations. Over 37 million portions of seafood from Norway are served daily all over the world. Since first raised in Norway in the 1960s, farmed salmon has expanded rapidly in the last two decades and now accounts for 70% of all the salmon we eat.
Salmon is very versatile in the kitchen. I bake it, pan fry, and grill with very good results. When I take Norwegian salmon home, I usually buy a little extra because any that does not get eaten for dinner, makes a great addition to a fresh salad or a quick sandwich for tomorrows lunch. Seafood for many is an area that in unfamiliar in the kitchen in the Midwest. We were raised eating beef, pork and chicken. Until a person is comfortable with preparing any seafood or salmon we are wary of how to go about cooking it to perfection.
My favorite method of preparing salmon is on the grill. I have found that Norwegian salmon is so versatile that it can be seasoned with your favorite marinade or seasoning. I have used many different sauces and seasonings and the results have been favorable.
For me, Norwegian salmon is a favorite. It has a firm texture and deep rich buttery flavor that keeps me coming back for more. When I grill Norwegian salmon, I usually leave the skin on and use indirect heat when cooking. I try to time this based on the thickness of the fillet or steak. A good rule of thumb is 7-8 minutes per ½ inch of thickness. Using the indirect heat, I do not turn the salmon while cooking.
So, the next time you looking for something for supper, ask for our Norwegian salmon. Take it home, cook it like you would your favorite steak, pork chop, or chicken breast. Remember to buy a little extra, to get that second recommended serving of seafood, for lunch tomorrow. You won’t be disappointed.
Salmon is an oily fish and rich in Omega 3 fatty acids. These acids go some way toward helping prevent heart disease. The Food Standards Agency (U.K.) advises consumers that salmon also provides an excellent source of vitamins A and D, and along with most other varieties of fish provides additional minerals in the form of iodine and selenium. Salmon does not contain high levels of mercury, regardless of whether it is wild or farmed salmon, and therefore is considered safe for pregnant and breastfeeding women to eat.
Awe-inspiring mountains, deep, crystal-clear fjords and a spectacular coastline that stretches for over 60,000 miles—Norway’s unique natural landscape creates the perfect home for some of the world’s most popular seafood. Built on a heritage of respect for the sea and surrounding environment, Norwegians foster a deep respect for the natural environment, especially the sea and its inhabitants. Grateful to have inherited such a plentiful environment, Norwegians feel they have a duty to protect these rich stocks for future generations.
Sustainably farmed Norwegian salmon delivers a clean taste and texture that comes from a slow, natural growth process and exceptional regulations to ensure safety. 37 million portions of Norwegian seafood are served worldwide every day, so it’s important that everyone knows about its provenance.
Merchandising Specialist Team Manager for Meat and Seafood
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