Product overview

As the world’s leading salmon smoker, the central foundation of the Morpol product range is smoked and marinated salmon, available in a range of preparation and packaging options. The Morpol product range is continuously expanding with specialities to tempt consumers towards its superb fish products in smoked, marinated and other concepts. Range expansion means smoked salmon now only accounts for around half of Morpol sales.

Smoked salmon: cold and hot smoked Atlantic salmon is available in a variety of formats and packaging options that are convenient for retail display and for consumers to use. We prepare fillets from premium-quality Norwegian and Scottish salmon for smoking using our own procedures and unique equipment.

Further top quality smoked fish products include:

  • Smoked organic salmon from Ireland, raised in compliance with Naturland organic agriculture association guidelines.
  • Smoked wild sockeye salmon from the Pacific, Marine Stewardship Council (MSC) certified.
  • Hot smoked salmon, packed in modified atmosphere or vacuum packed to lock in the delicious flavour.
  • Smoked salmon with asparagus, twice smoked for an extra smoky flavour that complements fresh asparagus perfectly.

Marinated salmon: products are prepared with an increasing choice of herb and spice options, many of which are seasonal.

  • Gravadlax. After marinating in a mixture of dill, sugar and salt, Atlantic salmon is carefully cut into thin slices.
  • Gravad sockeye. Brief cold-smoking followed by a marinade of fresh dill. Times are individually adjusted according to the natural quality of the sockeye.
  • Marinated salmon portions with tomato, herbs or onions. Simple to prepare by gently steaming in the microwaveable pack.

Other marinated salmon specialities include Creole salmon, Tuscan salmon and Venetian salmon.

Fresh salmon: fillets or portion-sized pieces of fresh, natural salmon fillet are packaged individually, without skin and virtually bone-free.

Frozen salmon: Fresh frozen salmon fillets are a special treat. The fresh fillets are cut into portion-sized pieces and packaged individually, without the skin and are practically bone-free. This product can be enjoyed as it is, or you could season it with the spices of your choice.

Speciality products: Morpol continuously develops specialities to tempt consumers towards its superb fish products. Current specialities include Salmon Carpaccio, Salmon appetisers, Truffle salmon, a Gourmet selection, a Seafood box, Harasu for sushi and sashimi, Fresh fillets, Frozen slices and portions for retail and for food service, natural or marinated, and Sandwich salmon, smoked or gravad salmon in slices suitable for sandwiches, an ideal product for food service.

Product development: the range of product options is increasing. If you are looking for new products for retail or food service, contact our sales team.


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Production

Fresh salmon are processed at Morpol’s dedicated plant in Ustka on the Baltic coast of Northern Poland. Our plant is purpose designed and unique to Morpol, as is the processing and smoking equipment. It is the largest and most technologically advanced salmon processing facility in the world. Scale brings benefits of efficiency that keep costs down and enable us to make best use of all by-products from processing.

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Fish is good to eat

Fish is now known to be part of a healthy diet and supporting evidence from research continues to accumulate. Many health and food advisory bodies recommend regular consumption of fish, especially the more oily fish such as salmon. These fish are rich sources of the long-chain omega-3 fatty acids that confer most of the health benefits. Fish are also excellent sources of vitamins and minerals.

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Sourcing policies

The Morpol purchasing team is extremely knowledgeable about fish and what characteristics represent the best quality for processing. We purchase farmed Atlantic salmon from Norway and Scotland meeting the specifications for Superior Quality classification. Wild fish sourced by Morpol must again be of high quality and must be sourced from fisheries certified as sustainable by the Marine Stewardship Council.

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