Description
The salmons (Salmonidae) are farmed in the Fjords of Norway for human consumption. After these salmon have been filleted, the remains are delivered fresh to Kiezebrink. The bodies are packed per 2 pieces in the processing room and frozen. Salmon is very rich in omega 3 fatty acids and vitamins that are much less abundant in meat. Attention: Fatty fish contain the enzyme thiaminase that breaks down vitamin B1. That is why it is recommended not to give oily fish more than 1 time a week. To form a balanced menu, a combination of muscle meat, organ meat and bone must be fed and varied with protein sources. Salmon heads are a good source of omega 3 fatty acids.
