What it is
These PH salmon portions are cut with the skin on, at 250 g each, and supplied as 12 pieces in a 3 kg case. The reference identifies Norwegian farmed salmon and gives kitchens a consistent portion for daily service.
Producer and format
The PH reference is supplied in a 12-piece case. Each 250 g portion is easy to count for mise en place, menu planning and replenishment, while the skin-on cut remains practical for pan, grill, oven and steam cooking.
Organoleptic profile
The flesh has the clean, mild character expected of salmon, with a firm yet tender bite when handled carefully. The skin helps retain moisture during cooking and can become crisp when finished skin-side down.
Professional uses and quantities
Use one 250 g portion as a main-course unit, or adapt the serving to the menu. Pan-fry, grill, bake or steam after controlled thawing. Season shortly before cooking and use the portions for plated dishes, bowls or composed salads.
Errors to avoid
Do not thaw the portions at room temperature, leave them exposed to air or cook them for longer than needed. Avoid wet pans and blunt utensils, and keep raw fish separate from ready-to-eat ingredients.
Storage and handling
Keep frozen and maintain the cold chain according to the pack instructions. Thaw only the quantity required for the service, keep thawed portions refrigerated and do not refreeze after thawing.
LAPA logistics in Switzerland
LAPA supplies the PH salmon format to restaurants, hotels, catering kitchens and professional foodservice customers throughout Switzerland. The 250 g portions and 12-piece case support planned ordering and a steady service routine.
Who it is for
For professional kitchens looking for skin-on salmon portions with a defined 250 g unit, suitable for fish menus, daily mise en place and controlled portion planning.
