Norwegian Salmon Fillet | Fresh Fish Box | Cultivated | 1.6kg

Norwegian Salmon Fillet will arrive fresh after pin bones have been removed and the fish is scaled by the Greenfish team. Simply store in your fridge and use at your leisure (up to 5 days). For home freezing, freeze on the day of arrival, and use within 3 months.

Any special requests or instructions can be left in the NOTES section at the Checkout. Eg: Your doorbell does not work, you require a phone call before the order arrives, you would like the fillets / steaks vacuum packed seperately or cut into smaller portions etc.

Our Norwegian salmon is cultivated according to stringent regulations which ensure that this fish has a lower carbon footprint than both beef and pork. The farms are found in environmentally suitable locations, and the population is maintained at 2.5% salmon to 97.5% water to ensure the fish are not overcrowded. No routine antibiotics are used on this salmon and up to 70% of feed is made from vegetable sources. To further offset carbon emissions due to transport, Greenfish commits to plant one tree for every ten boxes of salmon sold.

ECOSYSTEM IMPACT : Medium

GEAR USED : Aquaculture

SUPPORTING LOCALS : No

DISTANCE TRAVELLED : 5000km+

DOLPHIN / TURTLE IMPACT : None

REPRODUCTION POTENTIAL : Very high

Quick and Easy Gravlax

Gravlax is known for being the luxury food that is the easiest to prepare as this recipe from The Fishwife demonstrates. You will need:

• 1 x Greenfish Norwegian Salmon Fillet
• 1/4 cup aquavit, or vodka
• 1/3 cup fine sea salt
• 1/3 cup granulated sugar
• 1 tablespoon freshly ground black pepper
• 1/4 cup coarsely chopped dill

Preparation:

1. Cut the fish in half for two equal pieces
2. Rinse the salmon fillet and pat dry.
3. Drizzle the aquavit or vodka evenly over the salmon.
4. In a small bowl combine the salt, sugar and pepper.
5. Place 1/6th of the salt and sugar mixture in a dish and place the first fillet in the dish skin side down.
6. Spread a third of the curing mixture over the fillet and do the same for the second fillet.
7. Sprinkle the dill on the flesh side of both fillets.
8. Now place the second fillet on top of the first skin side up.
9. Spread the remaining curing mix over the skin of the second fillet.
10. Cover with plastic wrap and place a cutting board on top weighed down by a few cans.
11. Place in the fridge for 12 hours
12. After 12 hours remove the fish and drain the excess juices, and flip both fish over so the skin up fillet is now skin down and vice versa.
13. Then repeat step 10 and 11.
14. The longer you leave the fish the more cured it will be, as a rule of thumb 24 hours is a light cure, 36 hours is a medium cure and longer results in a heavily cured fish.

Seasonal Delivery Schedule: 

December trading closures 

16th Closed Public Holiday
24th Close 1pm (half day)
25th Closed Public Holiday
26th Closed Public Holiday
27th Closed
31st Close 1pm (half day) 

We operate Monday to Friday
No deliveries on weekends.
Please take note of public holidays and above mentioned days

Delivery

R75 same-day packaging & delivery fee
Order before 11am for same-day delivery (Monday to Friday)
Free delivery on all orders over R1,200*

*Free delivery only applies for orders that are in the standard delivery zone.

 CBD | Southern Suburbs | Houtbay | Plattekloof 

 Deep South | Table View, Blouberg, Melkbos | Durbanville 

 Stellenbosch | Somerset West | Franschhoek | Paarl 

All zoned areas: Monday to Friday

• Order before 11am and receive your delivery the same day.
• Order after 11am and receive your delivery the following delivery day.
• Please note we do not deliver on Saturday, Sunday and Public holidays
• Re-delivery fee may apply if delivery cannot be taken between delivery times (14:00 - 17:00) without any prior arrangement and a delivery was attempted. Email [email protected] or call 063 666 2802

Collection

• Collections are free and take place Monday to Friday.
• Orders placed online before 11am will be ready to collect same-day from 12h00 to 5pm.
• Orders placed online after 11am will be made ready for collection the following working day, from 12h00 to 5pm.
• Should you place your order after 11am and need it that day, or need to collect before 11am (Monday to Friday) please contact our office 063 666 2802 and we will get it ready for you, it normally takes us an hour to cut and prepare.

Google Maps Search : Greenfish

Greenfish factory is located in N'Dabeni (Maitland) off Berkley Road turn into Ryger Road.  Drive +-300m and the road will bend sharply to the left.  We are situated  in the bend in a complex called Berkley Square.  Ask security for Greenfish Collections.  Please park outside the home collection door and ring bell.  It is well sign posted. Please park right outside the door.  

We are working hard to extend our range. If you live outside our current delivery range but think there is significant demand in your area, please contact us.