DESCRIPTION

Salmon is a blue fish that is born in fresh water, migrates to the ocean to grow and returns to the rivers to reproduce.

It is mainly fished in the cold waters of the northern hemisphere, and they have managed to develop remarkably in captivity in open waters.

Norway and Chile are the main world producers, their cold and clean waters are ideal for their development.

Salmon meat is very versatile, pink in color, tasty and aromatic and represents one of the foods with the highest nutritional value. It contains, among other qualities:

• High content of proteins and Omega-3 fatty acids, which help reduce cholesterol and triglyceride levels in our body.
• Rich in Vitamins A, D, B12 and riboflavin and antioxidants, characteristics that can prevent heart disease.

There are many varieties of salmon and today it is very present thanks to the rise of Asian-style food, where salmon takes center stage.

The Atlantic Salmon is the only species whose natural habitat is the waters of the Atlantic Ocean, with the rest of the species originating in the Pacific Ocean.

Due to its high quality and flavor, at Vima we offer the following varieties:

• Atlantic Salmon (Salmo salar) from Norway and Chile mainly, presented in vacuum-packed skin fillets and stands out for its reddish color.
• Salmón keta (Oncorhynchus keta), coming from the cold and wild waters of Alaska, it has compact meat with an intense flavor. It is presented in vacuum-sealed skin fillets.

Both are very versatile and allow for many and varied presentations. At Vima we also offer portions, slices and whole gutted salmon.