Irish salmon, skin on

fillets to pan-fry or barbecue
EU Naturland
Gourmet salmon with firm, delicate flesh. Farmed salmon from organic aquaculture on the west coast of Ireland. Skin on: can be pan-fried or barbecued until crispy. Two fillets, packaged separately: ideal for simple and delicious dishes.

Atlantic salmon* (Salmo salar)
* from organic aquaculture in Ireland

Nutritional information
  • Nutritional information per 100 g
  • Energy 859 kJ/206 kcal
  • Fat 13 g
  • of which saturates 2.3 g
  • Carbohydrate 0 g
  • of which sugar 0 g
  • Protein 21 g
  • Salt 0.08 g
How to cook

Defrost the salmon and rinse it under cold water. Ensure food is cooked properly before eating. Once defrosted, do not refreeze.

Fry the side without the skin for approx. 4 min. over a medium heat. Then fry the side with the skin for another 4 min. until it is crispy
200 °C; preheat the oven then cook the fillets on baking paper for 10–12 min. with the skin facing up

The world’s best-quality salmon from the Atlantic Ocean

Biopolar’s Naturland-certified salmon is sourced from six organic fish farms along the west coast of Ireland.

The fish are raised and processed by The Irish Organic Salmon Company, based in Rinmore, Ballylar, near the northernmost tip of Ireland. Because the salmon swim in the wild ocean, their flesh is particularly firm and low in fat. As a result, Irish salmon ranks among the best in the world.

Fair to people, animals and the environment

Our farmed salmon is kept in line with Naturland standards. Low stock densities are maintained and the fish are given organic feed. Any diseases that occur are treated using natural methods wherever possible and so-called cleaner fish are used to combat lice. The Irish Organic Salmon Company is an important employer in this economically underdeveloped part of Ireland and pays its staff fair wages.

Fisherman Kevin by the sea
Fisherman Kevin by the sea
One of our aqua cultures
One of our aqua cultures