Nutritional information per 100 g
Energy (kcal) 195 kcal
Protein 18.7 g
Fat 13.5 g
Omega-3 fatty acids 4.2 g
Vitamin D 8.0 µg
Vitamin B12 4.0 µg
Selenium 26 µg
Calcium 16.0 mg
Fish brushed with liqueur with the addition of black currants and with extra virgin olive oil, black pepper, salt.
Paprika - black currants in liqueur, emmental.
Pear - black currants in liqueur.
Root vegetables - extra virgin olive oil, black pepper, salt.
People who are allergic to dyes and avoid E-codes prefer alcohol in their kitchens.
Different alcohols work as excellent spices for various dishes.
They also serve as good preservatives, for example, for berries taken from the freezer.
Vitamin D all year round
Salmon is rich in vitamin D, which is not sufficiently obtained from sunlight during the winter. Vitamin D is needed to support the immune system as well as the health of bones, muscles, the nervous system, and blood vessels.
Heart-healthy fatty acids
A healthy and varied diet is essential for heart health. Salmon contains plenty of healthy unsaturated omega-3 fatty acids, which help lower blood pressure, improve blood lipid levels, and prevent cardiovascular diseases.
High in protein
Salmon is high in protein, which helps keep you feeling full and repairs minor muscle damage after exercise, thereby strengthening and building muscles.
Why is it advisable not to eat the skin?
Harmful substances, such as dioxins and PCBs, accumulate in the fat of wild fish. According to the Finnish Food Authority (Evira), by removing the skin, up to a third of these substances can be eliminated from the portion of fish on your plate. Farmed fish, however, contain significantly fewer harmful substances.
