The two patties are packaged frozen together separated by a wax sheet. The sheet must be removed before cooking.
Note that there may be gray or white parts of the patty, but rest assured that this is from the salmon skin and there are no quality or safety issues.
Introducing Tasmanian Salmon Burger Patties – a new type of burger crafted from 100% premium salmon. Each pack contains two patties, each about 10cm (3.9") in diameter. Absolutely no additives, preservatives, or fillers, - we've embraced the simplicity of quality salmon to deliver a wholesome and delicious salmon burger experience. These burger patties require nothing more than a pair of buns and a sprinkle of salt and pepper to unlock their natural, savory flavors. Grill them straight from the freezer with some olive oil for a quick and hassle-free meal. Not just for burgers - this salmon mince is also great deep-fried, in dumplings, and much more.
These salmon are sustainably farmed and RSPCA certified - Australia's most trusted animal welfare organization. Offshore farmed in deep waters in oxygen-rich low densities without the use of antibiotics. With excellent quality, transparency and safety, this is the finest premium salmon for the whole family to enjoy.
✔ The highest quality of sustainably farmed Atlantic salmon. Freshly imported and frozen for longevity.
✔ Huon Aquaculture is the first RSPCA-approved farm in Australia with focus on sustainability and animal welfare.
✔ Sustainable off-shore farming in Tasmania, Australia, with minimum environmental footprint.
✔ Focus on fish welfare with the world’s lowest water-to-fish density of 99:1.
✔ No growth hormones or antibiotics use.
|Contents||1 pack contains 2 patties|
|Weight||200g (7oz.), 1 patty is about 100g (3.5oz)|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time*||In the fridge: approx. 12h
In ice-water: approx. 1hr
*When used for burger patties, they can be cooked on the pan without thawing first.
|Cooking Method||Grill, skillet, fry-pan
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume the defrosted and unopened packaging within 2 days.
|Also known as||Salmon, Lachs, Atlantic Salmon, Trout Salmon, Ocean Trout, Pacific Salmon, salmon sandwich, salmon patty
|Country of Origin||Tasmania (Australia)|
|Cut from||Salmon Fillet
|Packaging||Vacuum packed together|
At A Glance
||Tasmania (In the South-East of Australia)
|Region||Huon River, D'Entrecasteaux Channel, Storm Bay, Macquarie Harbour of Tasmania
|Feed||Fish meal, fish oil, vegetable ingredients such as wheat, soya derivatives, corn gluten, and vegetable oils, moisture, vitamins and minerals, astaxanthin. Huon uses naturally derived astaxanthin from algae (this is used for the orange hue - the signature coloring of salmon). Also, animal-by products such as high-quality chicken oil are used. All feed is of non-GMO origin and sustainable.|
|Farming Method||Off-shored farmed in open waters.
|Traceability||100% traceable from farm to fork.
|Export||Huon Aquaculture, Tasmania.|
Salmon Burger Recipe
Remove from the freezer and separate the patties. Do not defrost the patties.
Preheat the fry pan to medium heat with plenty of olive oil to make sure the patties don’t stick to the pan.
Cook the frozen patties slowly over medium heat, while raw avoid flipping the salmon patties often.
The burgers must be flipped with a flat burger flipper and not with a tong while raw. Once the patties are cooked they will hold together naturally.
Season with sea salt and freshly ground black pepper. This is all you need!
Once thoroughly cooked the salmon patties will become firm and easier to handle.
Once the patties turn brown take them off the heat and place on kitchen paper towels to absorb the excess oil.
This salmon burger is made from all natural pure salmon filets off cuts and is the greatest quality available on the market. There is no need for condiments or even vegetables - this is how great it tastes. Enjoy!