Var salmon are raised by three brothers on a revolutionary farm in the clear, cold waters of the Faroe Islands, without all the usual chemicals, and with far more humane husbandry than the usual salmon farming. It has caught the eye of some of London’s leading chefs: Michel Roux Jr, Mark Hix and John Williams of The Ritz, for example, who named it ‘the best farmed salmon I have had’—and articles appeared in the Telegraph. It is now featured by name on London’s top restaurant menus.
Var—Nordic for ‘spring’—are raised in a cleaner, less-disruptive way, mimicking the salmon’s migration against the tide, for example, fallowing the seabed by moving the sea cages, reducing the usual pollution caused by chemicals and food waste, limiting salmon numbers, reducing mortality (‘mort’) rates and stress levels—even reproducing the salmon’s natural run upriver at the end of its life.
The techniques are high-tech, and though this is still salmon farming it is better than the rest by a long way, producing a finer quality of fish which are firm, not flabby, full-flavoured not oily, sweet not sour, and with the natural sea-fresh flavour of wild Atlantic salmon as they once were—that clean taste that has been off the menu for years.
As a Club Member you receive an advantageous price, as well as access to these wonderful fish. These fillets from a minimum 4kg fish will give approximately 12 generous servings. Orders are placed on Friday for delivery to your door the following Thursday.
Fresh Var salmon, two filleted sides from whole fish of about 4kg. CCUK £59. Includes UK mainland delivery.