NORWAY SALMON EGGS

Salmon Eggs are one of the most premium types of eggs, loved by gourmets due to their special flavor and very high nutritional value. With these characteristics, salmon eggs have a high price on the market and are classified as a premium food with high economic value.

CHARACTERISTICS OF NORWEGIAN SALMON EGGS

Salmon eggs are taken from fresh salmon belly, usually each salmon will have 2 egg sacks. Then, a net or rail will be used to separate the eggs. After being screened, the eggs will be washed with clean water and bad eggs will be removed.

The eggs are marinated with a little salt to create a moderate salty taste, thus not losing the natural flavor of the eggs. After the eggs are sterilized and packaged in small boxes, the eggs are frozen according to export standards to ensure egg quality when delivered to customers.

Salmon eggs are usually clear red, shiny, and crispy. They are used as a premium ingredient in many dishes, the most common of which is Japanese sushi.

Fish eggs are nutritious, naturally greasy, and this type of egg especially does not have a fishy taste. So suitable for all subjects.

NUTRITIONAL VALUE OF SALMON EGGS.

Salmon eggs contain many nutrients for the body:

• The abundant omega 3 content in fish eggs has many effects to help reduce cholesterol and maintain cardiovascular health, strengthening and restoring cardiovascular tissue function.

• Vitamin D strengthens the immune system, reduces the risk of infection and some chronic diseases such as fatty liver disease, etc.

• In addition, salmon eggs also have the effect of enhancing vision, anti-aging and beautifying women's skin.

New Fresh products are committed to quality - prestige - good prices. Providing wholesale and retail with attractive discounts

• From 5 boxes or more (Small wholesale price)

• From 20 boxes (Large wholesale price)

• From 50 boxes (Wholesale price from distributor)

Recommendation: The product should not be used by people who are allergic or sensitive to the ingredients of the product.

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