Considered the “tender loin”, the top loin is the most-premium piece of a Norwegian salmon. Featuring a high fat-to-flesh ratio, it’s ideal for all cooking styles, especially grilling, poaching, sautéing, smoking, slow roasting and traditional gravlaks.

A cross-sectional piece of the fish in a U-shape, with a bit of spiny bone in the middle.

Salmon Heads are either straight-cut or v-cut. Salmon Head meat is firm and possesses a rich flavor that makes for superb soup or succulent grilling.

Full of Omega 3. Salmon bellies are known by chefs to be the best kept secret of the fish.