Let the salmon thaw in its packaging for 3 to 4 hours. Open the packaging and let rest for 30 minutes in the refrigerator before serving. After thawing, store in the refrigerator and consume within 24 hours.
| Average Nutritional Values (serving size 100g) | Per serving |
| Calories | 117 | |
| Total Fat | 4.3 g | 7% |
| Saturated Fat | 0.9 g | 4% |
| Cholesterol | 0.023 g | 8% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 18 g | 37% |
| Salt | 2 g | 87% |
| Vitamin A | 2% |
| Vitamin B12 | 54% |
| Vitamin C | 0% |
| Calcium | 1% |
| Selenium | 54% |
| Iron | 5% |
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller compartment of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.
Never refreeze a thawed product.
