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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

With a high fat content and mild taste profile, Nordic Blu is a versatile crowd-pleaser. Nordic Blu Salmon is well suited to raw preparations, and performs well with a variety of cooking methods, including roasting, steaming, pan-searing, and grilling. It takes especially well to curing, so break out that gravlax recipe you've wanted to try. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Salmon Crudo with Chili-Japones & Cucumber Salsa by Chef Fernanda Tapia

Candied Spiced Nordic Blu Salmon Collars by Chef David Blessing of Longwood Venues in Boston and Newport, RI

Seared Nordic Blue Salmon with King Oyster Mushrooms, Bok Choy & Seaweed Salad by Chef Meghan Thompson of SRV in Boston

How to Make Crispy Skin Salmon (VIDEO) by Chef David Blessing of Longwood Venues in Boston and Newport, RI

Brown Sugar Glazed Salmon with Quick-Pickled Cucumbers and Jasmine Rice

Nordic Blu Salmon is the ONE & ONLY marine net-pen farmed Atlantic Salmon in the world rated "Green — Best Choice" by Monterey Bay Aquarium Seafood Watch program. With a score of 7.17, Nordic Blu is also the highest rated farmed Atlantic salmon in the world. All sites and farms are Aquaculture Stewardship Council (ASC) and Global G.A.P. certified.

Nordic Blu Salmon is a CleanFish. CleanFish seafood items represent the most innovative practices in seafood production and a commitment to aquaculture as an essential part of a sustainable future. CleanFish are raised to the highest standards of environmental stewardship and animal welfare.
Recipe and photo by Chef Fernanda Tapia  Salmon crudo gets a lift from a punchy salsa made with chili japones and cucumbers. Use your sharpest knife to cut nice clean slices...
  • Chef Fernanda Tapia
By Chef David Blessing of Longwood Venues in Boston and Newport Learn how to make poke bowls at home with Chef David Blessing of Longwood Venues in Boston and Newport, Rhode Island....
  • Chef David Blessing
By Chef Meghan Thompson of SRV in Boston  An elegant family-style dish featuring two sustainability heavy hitters — Atlantic Sea Farms Kelp and Nordic Blu Salmon. If you haven’t cooked with seaweed before,...
  • Chef Meghan Thompson
By Chef David Blessing of Longwood Venues in Boston and Newport Learn how to perfectly cook salmon with a crispy skin at home with Chef David Blessing of Longwood Venues in Boston...
  • Chef David Blessing
While the chef-created recipes on our site are full of culinary inspiration, some feel more like a weekend project than a weeknight dinner. They’re also filled with techniques for cooking...
  • Wulf's Fish

Nordic Blu Salmon

Rated “Green — Best Choice” by the Monterey Bay Aquarium Seafood Watch® program, Nordic Blu gets top marks on taste and sustainability.

Sold in 1 lb skin-on portions, individually vacuum-packed and super-frozen

If you want more Nordic Blu, try burgerscollars, short cuts, salmon bellies and poke packs.

Origin: Norway

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