Salmon is classified as an oily fish with a rich content of protein and omega-3 fatty acids. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids.
Many people often describe salmon tastes as quite different from the regular fishy taste. In fact, the taste of salmon is just like a mildly flavored meat that came straight out of the sea. Salmon often has a subtle and refreshing taste. However, its taste will depend on the recipe used to cook the fish.
Typical cooking methods include Bake, Broil, Grill, Poach, Saute and Smoke.
Our salmon is harvested from the Faroe Islands, a rocky group of islands 400 miles north of the Scottish mainland. This fairy-tale landscape with its steep cliffs and breathtakingly rugged scenery is home to a population of islanders whose economy revolves around fishing and aquaculture.
These salmon are raised completely void of chemicals and antibiotics. This is a fish farming process that is all about the welfare of the fish.
It is no coincidence that the Atlantic wild salmon winters off the coast of these islands. The farms’ locations are where the North Atlantic drift and Arctic currents meet, which maintains an all year round sea temperature of between 7 – 10 degrees. Low stocking density is only part of the story. A combination of the unique natural conditions, and the science of understanding best feeding methods.
These deep waters and sometimes 19 foot swells alone with strong sea currents mean the salmon do not suffer from diseases.
In harvesting the fish, welfare and attention to detail are paramount, and at no time during this process have the fish suffered any stress and with almost no human contact, scale loss is minimal.
We believe VAR (meaning Spring in Faroese) is producing the finest Atlantic salmon to be found anywhere in the world.