Buy salmon online - The king of the sea
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15% off all squids
15% off all squids
with code: PULPOPARTY15
with code: PULPOPARTY15
MEER-Rabatt
with skin
from 14,99 €*
On sale
33,99 €*
39,97 €*
MEER-Rabatt
Cut
7,99 €*
79,90 € /kg
MEER-Rabatt
with skin
8,99 €*
56,19 € /kg
24,99 €*
with skin
from 79,99 €*
Sold out
mit Haut
from 49,99 €*
Cut
14,99 €*
149,90 € /kg
On sale
Yarra Valley Premium Caviar
59,99 €*
74,97 €*
599,90 € /kg
On sale
99,99 €*
119,92 €*
66,66 € /kg
MEER-Rabatt
cut
13,99 €*
139,90 € /kg
cut
from 69,99 €*
Sold out
Perfect for sushi
59,99 €*
69,97 €*
81,07 € /kg
Yarra Valley Premium Caviar
from 24,99 €*
Yarra Valley Premium Caviar
from 24,99 €*
Yarra Valley Premium Caviar
from 24,99 €*
29,99 €*
On sale
from 39,99 €*
Sold out
39,99 €*
159,96 € /kg
Sold out
9,99 €*
99,90 € /kg
Sold out
from 89,99 €*
Sold out
with Skin
from 9,99 €*
MEER-Rabatt
with skin
4,99 €*
39,92 € /kg
On sale
32,99 €*
37,97 €*
THIS IS HOW OUR SALMON TASTES BEST
1. RAW*
Our Ōra King salmon and our Coho wild salmon are even suitable for eating raw*, immediately after thawing - as sashimi with a little high-quality soy sauce, as a tartare with lemon zest on a bed of avocado or simply lightly marinated with lemon or lime.
2. FRIED
With its high fat content, salmon is also impressive when fried in a hot pan. Cut the salmon into fillets of approx. 120 g and fry them for approx. 5-10 minutes on each side. Then refine with sea salt and lemon.
3. LOW TEMPERATURE
The salmon is also suitable for preparation in the oven. To do this, put fillets of approx. 120 g in the oven at approx. 120° C for approx. 20 minutes. This is the best way to preserve the flavor of the salmon. Then refine with sea salt and lemon.
* Not all of our salmon products are suitable for raw consumption.
GENERAL
Salmon are divided into three genera: Oncorhynchus, Salmo and Salmothymus. They belong to the family of salmonid fish, which in turn belong to the order of salmonids. Both Atlantic salmon and Pacific salmon are born in fresh waters and then migrate to the salty sea. As soon as they are able to reproduce themselves, they return to freshwater to spawn.
APPEARANCE The most characteristic feature of salmon is its orange flesh. Typical external characteristics are a dark gray, shiny back and a significantly lighter belly. Salmon are a maximum of one and a half meters long and weigh up to 35 kilograms.
OCCURANCE The Atlantic salmon comes - as the name implies - from the North Atlantic. Pacific salmon live in the northern part of the Pacific, where they also populate adjacent rivers. Wild salmon in this country usually come from Norway and Alaska. Since the salmon population is declining significantly - especially when it comes to wild Atlantic salmon - salmon are increasingly being bred in aquaculture.
SPECIES
Atlantic salmon
Scientific name: Salmo salar Origin: Northern Atlantic
You can buy organic salmon fillet or Scottish salmon online in the HONEST CATCH shop.
Pink salmon
Scientific name: Oncorhynchus gorbuscha Origin: coastal parts of the North Pacific, rivers from Alaska to California, Lena to Peter the Great Bay (Russia)
Huchen (Danube salmon)
Scientific name: Hucho hucho Origin: upper and middle Danube and parts of its tributaries
Dog salmon (ketal salmon)
Scientific name: Oncorhynchus keta Origin: American coast from Alaska to Oregon, Asian coast in the Bering Sea and the Sea of Okhotsk
Chinook salmon
Scientific name: Oncorhynchus tshawytscha Origin: Waters of Russia, Japan, North America and New Zealand.
As Ora King you can buy salmon in our online shop.
Masu salmon (Masu salmon) or cherry salmon
Scientific name: Oncorhynchus masou Origin: northern part of the Pacific Ocean along East Asia
Sockeye salmon
Scientific name: Oncorhynchus nerka Origin: Alaska
Silver salmon
Scientific name: Oncorhynchus kisutch Origin: Pacific coast of North America and northern Asia, Arctic Ocean
White salmon
Scientific name: Stenodus leucichthys Origin: Siberia, North America
frequently asked Questions
Can you eat the skin?
How does the fish taste raw?
Is the fish suitable for raw consumption?
Which is better: aquaculture or wild-caught?
Where does the salmon that I can buy online at HONEST CATCH come from?
How sustainable is the salmon that I can buy online from HONEST CATCH?
How do you recognize the quality?