Norwegian Smoked Salmon, Ready to Plate
Norwegian smoked salmon (Salmo salar), pre-sliced and frozen, supplied as sides of 1 to 1.9 kg in a 14 kg case. Traditionally smoked, it offers about 179 kcal per 100 g, 21 g of protein and 11 g of fat, with fish as the only allergen. A professional format built for the constant turnover of restaurants, hotels and catering kitchens that need consistent quality and zero prep at the pass.
The Fish and Its Origin
The salmon is farmed in the cold, clear waters of Norway, the historic home of premium Atlantic salmon farming. Cold-water rearing gives the fish a firm flesh and a balanced fat content, which is what makes a delicate yet persistent smoke possible. The product is processed and distributed by Nettuno Alimentari S.p.A. of Caronno Pertusella (Italy), a fish specialist active since 1982 in the wholesale of frozen and preserved seafood.
Sensory Profile
The slices have a bright orange-pink colour, a firm but tender texture and a smoke that stays delicate and never overpowering. Pre-slicing guarantees uniform thickness across every portion, so each plate looks the same from the first cover to the last.
Technical Specifications
Frozen side of 1 to 1.9 kg, pre-sliced, packed in a 14 kg case. Stored at -18 degrees C. Nutritional values per 100 g: energy 749 kJ / 179 kcal, fat 11 g (of which saturates 1.8 g), carbohydrate below 0.5 g (of which sugars below 0.5 g), protein 21 g, salt 2.9 g.
Professional Uses
Ideal for canapes and tartines, blinis with sour cream and dill, bagels with salmon and cream cheese, cold starters, mixed salads and brunch buffets. It also works rolled around a herb mousse, in cold pasta dishes, or paired with citrus and capers. Because it is already sliced, it goes straight from thawing to plating with no knife work.
Pairings
Pairs naturally with sweet-and-sour gherkins, escarole, fresh cheeses, lemon, capers, red onion and dark or rye bread. For a complete fish offer, combine it with portioned salmon and other frozen fish from the LAPA range.
Storage and Handling
Keep frozen at -18 degrees C until use. Thaw only the quantity needed, in the refrigerator. Once thawed, keep in an airtight pack at max +5 degrees C and use within 3 to 4 days, never beyond the use-by date. Do not refreeze after thawing.
Who It Is For
Designed for restaurants, hotels, gastronomies, catering companies, delicatessens and Italian food shops that want a reliable, ready-to-serve smoked salmon in a high-yield professional format. Over 1,500 chefs in Switzerland rely on LAPA every morning.
Distribution and Logistics
LAPA delivers frozen at -18 degrees C with its own refrigerated fleet across Zurich, Winterthur, Basel, Lucerne, St. Gallen and the surrounding regions. For areas not covered directly, LAPA ships with partner couriers such as Swiss Post, Planzer and Galliker, serving B2B clients (restaurants, pizzerias, hotels, gastronomies, delicatessens, Italian shops) and private customers throughout Switzerland.
