301072_Brodrene_reme_Nettversjon_Samla_sider

Norwegian Salmon
Quality salmon from Norway
to your kitchen
www.goldfish.no
salmonfromnorway.com

The secret to success
Norwegian Salmon is a high quality product because it is raised in the pure and
cold nature of Norway. There are many reasons to choose Norwegian Salmon,
here are some:
1.
Norwegian Salmon is farmed in the cold, clear waters of Norway where it
grows slowly and therefore gains a pure and fresh taste.
2.
Norwegian Salmon is a healthy protein that provides important nutrients;
Omega-3, Vitamin D, Vitamin B12, Vitamin A, iodine and antioxidants.
3.
Norwegian Salmon assures food safety; during the entire process, from
breeding to arriving fresh to your kitchen, it meets the highest standards
and quality control.
Therefore Norwegian Salmon is unique with its firm texture, colour and incredible
taste.

- Norwegian Salmon

Preparation Guide
Its culinary versatility makes it a preferred choice in global cuisines around the
world. Discover the great variety of cuts that can be created from Norwegian
Salmon and be inspired to prepare new dishes.
FILLETS
Fillets are ideal for quick preparation and
are great for pan-fried or oven-baked
recipes.
LOINS
Loins are great for oven-baked recipes,
but are also great when serving sashimi
or carpaccio.
CUBES
Cubes are great for preparing quick meals
like skewers and pasta.
MINCED
Minced Norwegian Salmon is well suited
for when you want to make a delicious
tartar or homemade burgers.
SASHIMI
Sashimi is an extremely easy way to enjoy
all the benefits of raw Norwegian Salmon.
BUTTERFLY
Butterfly cuts are well suited for pan-fried
recipes and tastes delicious when baked in
the oven.

How to Fillet
Step 1
Scrape the scales off the fish, rinse it well and dry it.
Use a supported chopping board and a sharp knife.
Larger fish require a larger knife.
Step 2
Cut diagonally down behind the collar bone towards
the head.
Step 3
Turn the blade away from the head and cut along the
backbone right down to the tail.
Step 4
Turn the fish over and do the same on the other
side.
Step 5
Cut away the belly bones by placing the knife flat
beneath the bones. Then cut away the fin attachments.
Step 6
Pull out the pin bones using Norwegian Salmon tongs
or tweezers. They are located in the thick fillet.
Step 7
Use a sharp knife, with not too rigid a blade, start
at the tail and cut diagonally down towards the
skin. Grip the skin tightly, move the knife forwards
between the fish meat and the skin while pulling the
skin towards you.

Ensure optimum personal
hygiene
Use clean, hygienic working clothes.
Use a hairnet and ensure that there are no loose strands of hair.
Use clean, disinfected knives and cutting boards.
Use disposable paper towels.
Before handling fish, always wash your hands using liquid soap
or disinfectant.
Use disposable plastic gloves.
If any suspicion of illness, do not work with fish.

Correct storage method
Salmon must be kept chilled at all times and stored at a
constant temperature of 0-4°C. The optimal core temperature
is 0-2°C.
Inferior storage temperatures will cause the original high
quality of the salmon to deteriorate.
Inferior procedures, such as not replacing packing ice in good
time, breaks the cold chain and reduces the quality.
If fillets are not packed individually in preservative film, there is
a risk of cross-contamination.
If fillets or other cut products are not packed in liquid absorbent
film, dripping water reduces the taste/quality of the fish and
increases the risk of cross-contamination.
To achieve a perfectly cooked
salmon it is important to
not heat it for too long.
The protein in the salmon
coagulate, and the fish is
finished when the core
temperature reaches 60°C.
It is important to consider the
salmon`s core temperature
in the initial phase. Is the
fish frozen, chilled or
temperate? The time it takes
to achieve the indicated core
temperature, are based on a
chilled fish and for slices with
a thickness of 2-3 cm.
The Norwegian Salmon can be
served in almost a raw state,
but remember that when the
temperature is around 40°C
the fish might feel cold. If
you choose to serve it at this
temperature it is important to
use heated plates.
Temperature guiding table:
Salmon
Temperature
Raw Medium Well done
40°C 48-50°C 56°C

Recipe
Fresh Norwegian Salmon
with tagliatelli, pine nuts, fresh
cheese and pennyroyal
Ingredients 4 people
• 600g Norwegian Salmon
• 600g tagliatelli
• 0.5dl extra virgin olive oil
• 100g chopped onion
• 4 garlic cloves
• 10g chopped dried tomato
• 150g fresh goat cheese (in cubes)
• 20g toasted pine nuts
• 50g chopped black olives
• Pennyroyal leaf q.s.
• Traditional sea salt q.s.
Procedure
• Season the Norwegian Salmon with salt and
pepper and seal in a hot pan without fat.
• Cook pasta.
• Prepare a garnish with hot olive oil, onion,
garlic and the dried tomatoes. Add the
pasta and gently mix everything.
• Add Norwegian Salmon, goat cheese and
olives to the pasta, season to taste and add
the pine nuts.
• Serve the pasta in deep dish and season
with pennyroyal leaves.
• Milled pepper q.s.
Fry the salmon most
of the time on the skin
side, regardless if the
skin is on or not, and
make the pan hot but
not smoking.
Add desired flavors
during or towards the
end of the frying after
you have turned the
fish.
If you cook or roast
larger pieces of salmon,
it is recommended to
use a thermometer.
Fish should never boil,
you should poach it
until it is barely heated
through.

Recipe
Baked Norwegian Salmon
with creamy apple sauce
Ingredients 4 people
• 600g Norwegian Salmon fillet,
skinned and pinboned
• olive oil
• salt
Apple sauce
• 2 apples
• 2 shallots
• 1/2 dl whipping cream
• 2 tsp apple cider vinegar
• 250 g unsalted butter
• clarified butter
To serve potatoes
Procedure
• Preheat the oven to 130°C.
• Cut the Norwegian Salmon fillet into
portions and brush with olive oil.
• Sprinkle salt on a baking tray and place the
Norwegian Salmon on top and leave for 20
minutes.
• Cook the Norwegian Salmon in the oven for
10 minutes.
Apple sauce
• Peel the apples, remove the core and cut
into small dices.
• Finely chop shallots and cook in a little
clarified butter.
• Add apple dices, whipping cream and apple
cider vinegar and reduce to half.
• Gently whisk in a little butter at the time
without the sauce boiling.
• Smooth the sauce with a hand blender and
strain through a fine-meshed sieve.
• Taste with salt and pepper.
Serve the Norwegian Salmon with the apple
sauce and potatoes.
Salmon should rest for
30 seconds before being
served since it will keep
frying after you have
removed it from the pan.

Brødr. Remø has an ambition to
create innovative twists to the
traditional craft of smoked salmon.
Mexicana
The excellent taste of
traditionally smoked salmon
combined with the balanced
taste of Mexican spices.
An interesting twist on the
traditional smoked salmon; a
perfect fit on everything from
buffets to wraps.
Black & White
Our award-winning smoked
salmon seasoned with black
and white pepper. This combination
creates a balanced and
delicate taste of pepper.
Chili & Sesame
Smoked salmon with a taste
of chili and sesame. The
salmon is mildly marinated,
and because of this it is a
favorite among many. One of
our award-winning products,
as well as one of the most
sought after.
Najade
In the mythology, freshwater
nymphs are known as Naiads. For
us at Brødr. Remø however, we
know Najade as the combination
of our award winning smoked
salmon and gravadlax. The fillet
is first gravad then smoked using
proven prescriptions. The result is
a delicious mix between the two
traditional ways of preparation.

Get to know us!
Brødr. Remø is idyllically located at the coastline of Fiskarstrand, Sula. Half an hour
drive away we find Ålesund; the city with one of the largest and most important
ports for export of marine and fishery products. Our history goes all the way back
to 1923, when Severin Fiskerstrand started processing fish. Over the
generations, the surname Fiskerstrand has turned into Remø, and today it is the
third generation Remø that keep the history alive and fills our products with
traditions which have been inherited and passed on as the years have gone by.
Norways nature has all the necessary conditions to provide us with the very best
raw materials for our products. The cold, clear and blue fjords create the ideal
environment for salmon farming. This, as well as our experience and history, is why
we and our customers can proudly present our products for celebratory occasions,
as well as healthy every-day food worldwide.
At Brødr. Remø you will find faithful and skilled employees. Some of us have been
at Brødr. Remø for most of our careers! Not only does this lead to high competency,
but an unique opportunity to carry on knowledge and recipes to new employees
and new generations. This results in an assertive and flexible organization with a
foundation built on experience, quality and knowledge.
At our production plant we can present some of Norway’s most modern and
advanced equipment for traditional processing of salmon, which allows us to bring
the art of creating seafood delicacies to perfection.

Recipe
Recipe:
Fersk norsk laks
med White tagliatelle, pizza with smoked pinjekjerner, salmon
fersk ost og Pennyroyal.
– Not only simple; it tastes great as well!
Portions: 4
Ingredienser 4 personer
• 600g 1/2 boxs norsk Creme laks Fraiche
• 1 glass of green pesto
• 600g 1 red union tagliatelle
• 0.5dl
500g
extra
smokedsalmon
virgin oliven olje
frome Remø
• 100g 1 pack hakket arugula løk salad
2 pcs mushroom
• 4 fedd hvitløk
Pizzadough
• 10g Salt hakkede and pepper tørkede to taste tomater
• 150g fersk geitost (i terninger)
• 20g ristede pinjekjerner
• 50g hakkede svarte oliven
• Blader av Pennyroyal
Steps:
Fremgangsmåte
• Set • Krydre
the oven
norsk
according
laks med
to
salt
the
og
instructions
legg for den your forsiktig pizza dough i en varm stekepanne
pepper og
• Mix uten creme fett. fraiche with salt and pepper
• Spread it over the pizza dough, and top
with • Kok the pastaen. desired amount of green pesto.
• Cut • Bland
up red
varm
onion
olivenolje,
and mushroom,
løk, hvitløk
spread
og de
it over tørkede the tomatene. pizza. Top Ha with i pastaene cheese og rør
• Bake forsiktig the pizza sammen. for the number of
minutes that are instructed for you pizza
dough • Ha i norsk laks, geitost og oliven i pastaen.
• It is Krydre important etter that smak you og do strø not over add pinjekjerner. the
smoked • Server salmon pastaen and i en arugula dyptallerken salad og be-krydrfore
med the blad pizza av has Pennyroyal. been fully baked. Use
the desired amount.
This • Mineralsalt
combined with a desire to create new, exciting and unique delicacies
defines Brødr. Remø as an organization that is provident and interesting in regard
• Kvernet pepper
to partnership with both customers and providers.
Since 1923 we have formed bonds all over the planet, and today you can find our
products available in most of the world. From our factory on Fiskerstranda we
are currently operating in several demanding markets around the globe. Some of
them are USA, Middle-East, Asia and Europe. We have on several occasions been
the first mover in not only new markets, but also products, services and
processes. Our organization and our products, characterized by quality and
culinary taste, reflects this.
Over the last years, we have won several prizes for our products. Altogether this
counts 3 gold medals, 1 silver medal, and 1 bronze medal for our graved salmon;
2 gold and 1 bronze for our smoked salmon; as well as “Product of the year” for
our Chili&Sesam marinated smoked salmon. To put it in other words; we are not
only proud of our products. We are confident that they are some of the best in
the world as well.
Stek mest på
Tilsett ønsket smak Ved koking og steking Fisk skal aldri koke
Contact skinnsiden, uansett underveis eller mot av større stykker er et Den skal trekke, posjere,
om skinnet er på eller slutten etter at fisken steketermometer til syde eller varmes
Do you have complaints or compliments for us? Requests? Feel free to contact
ikke. Stekepannen skal er snudd.
god hjelp.
i væske til den så vidt
us. være You can god og reach varm, us at: Tlf. +47 70 19 89 70. E-mail: remo@goldfish.no. er gjennomvarm.
www.goldfish.no. men ikke rykende. Visit us on Facebook, Twitter and Linkedin!

Quality, tradition and safety
These three values are of high importance at
Brødr. Remø AS and our products.
Trout fillet
w/skinn wo/bone
wo/skinn wo/bone
Salmon fillet
w/skinn wo/bone
wo/skinn wo/bone
Cold Smoked
salmon
Cold Smoked
trout
Salmon portions
Marinated salmon/
gravad lax
Whole fillet, sliced or buffetcut.
Whats the differences?
Sashimi-cut is ideal for use in
various sushi dishes and Asian inspired
cuisine. In addition to this the cut are
superb on buffets, baguettes and the
like. The cut has benefits to both a
finer appearance, hygiene and better
yield per. kilo for you as a customer.
Sliced, the standardized cut. Cost-wise
this product pose worse than the
buffetcut for you as a customer.
It does, however, give you more
possibilities regarding the aesthetic
aspects of the dish.
A whole fillet might create an
impression of high-end and
exclusivity.
Hot smoked salmon
with spice mix
Seafood delicacies
Salmon, trout, whitefish and
shellfish
In addition to salmon and trout we
offer a wide range of whitefish- and
shellfish species. Please contact us if
you want to know more about us and
our products, or have a special request.
We will do our best to satisfy your
needs.

NORGE – SEAFOOD FROM
Norway
The red, white and blue oval NORGE logo, tells
you that the seafood comes from Norway.
When you find salmon with this logo you are
guaranteed that the salmon:
Comes from the cold, clear waters of Norway
Is raised and bred by competent people
Is responsibly managed by the Norwegian
government.
Look for this logo when buying seafood, and you will find the perfect choice for
you best recipes.
NORWEGIAN SEAFOOD COUNCIL
Strandveien 106
PO Box 6176
9291 Tromsø
Tel. +47 77 60 33 33
For more information
salmonfromnorway.com
Brødr.Remø AS
6035 Fiskarstrand
Tlf: +47 701 98 970
remo@goldfish.no
www.goldfish.no