Salmon fish fingers

delicate salmon fillet with a crispy breadcrumb coating
Gourmet fish fingers made from organic Norwegian salmon fillet with an extra crispy breadcrumb coating. Crunchy on the outside, deliciously succulent on the inside. Ideal as a snack for old and young. Pan-fry or oven-cook.

Salmon fillet** (Salmo salar) 65%, wheat flour*, sunflower oil*, water, salt, yeast*
* organically grown, ** from organic aquaculture in Norway

Nutritional information
  • Nutritional information per 100 g
  • Energy 1200 kJ/290 kcal
  • Fat 19 g
  • of which saturates 2.9 g
  • Carbohydrate 14 g
  • of which sugar 0.8 g
  • Protein 15 g
  • Salt 0.90 g
Contains: Cereals containing gluten and fish.
How to cook

Ensure food is cooked properly before eating. Once defrosted, do not refreeze.

Heat a little oil and fry the fish fingers for 5–8 min. over a medium heat, turning frequently.
Preheat the oven and cook the frozen fish fingers for 15–18 min. (conventional oven: 200 °C, fan-assisted oven: 180 °C). Turn the fish fingers after approx. 10 min.

100% certified organic

Biopolar fish fingers are made using farmed salmon from organic aquaculture in Norway. The coating is made entirely from organic ingredients as well. This means that both the fish and the coating are certified organic, making our product unique on the market.

The salmon for our fish fingers is farmed in the clear, cold waters of Norway and fed nothing but organic feed that undergoes stringent checks. It is processed to make fish fingers by Marenor Varberg in south-west Sweden.

An extra crispy, gourmet snack

The salmon fillets are covered with a very coarse breadcrumb coating. This is pre-baked during the production process, making it extra crispy once it has been baked again at home.

What makes these fish fingers special?

Conventional fish fingers are traditionally made from white fish, but ours use farmed salmon from organic aquaculture. This is exceptionally flavourful, ensuring that these fish fingers are a gourmet snack. Fish fingers are made using the tail end of the salmon, which is left over after filleting. This allows us to use the whole fish, from the gills to the fin.

Fisherman from Norway
Fisherman from Norway
View on the aqua culture
View on the aqua culture