Whitefish & large species
Bogue
An inexpensive, plate-sized coastal fish, popular for frying and grilling in Portuguese and Spanish home cooking and fish soups.
View product →Whitefish & large species
Salmon: wholesale supply from Portugal
Atlantic salmon and chum (keta) salmon cover different price points, from premium fillets to value steaks for food service.
Overview
Salmon (Salmo salar, Oncorhynchus keta) is an oily fish rich in omega-3 fatty acids found in the North Atlantic and the North Pacific. Its flesh is firm and holds its shape during cooking, which makes it well suited to grilling, oven baking, smoking and raw preparations (after freezing).
Gialmar supplies Salmon fresh and frozen, depending on season and landings. Fresh fish is bought at Portuguese port auctions through our branches, iced at once and delivered in our own refrigerated trucks. Frozen stock, held at our Tondela and Lajedo plants, covers the rest of the year.
We supply Salmon to wholesalers, retailers, restaurants, caterers, processors and importers in Portugal and international markets. Every lot is traceable from origin to delivery under our HACCP plan and IFS Food certification. MSC-certified supply is available for specific lines only, so please ask before ordering.
Available presentations: Whole, Fillets, Heads and Steaks. To receive a quotation, tell us the presentation, size grade, glazing for frozen product, packing format, volume and delivery point. We do not publish a price list, because prices follow season and landings; we confirm them per order.
Keep fresh Salmon on ice at 0–2 °C and use it within the shelf life on the label. Store frozen product at −18 °C or below and thaw it slowly in the refrigerator.
Salmo salar, Oncorhynchus ketaScientific name
Whitefish & large speciesCategory
Oily (omega-3)Fat content
Fresh and frozenSupply
Presentations
Whole
Whole Salmon, graded by size; gutting and cleaning on request.
Fillets
Fillets cut to size, skin-on or skinless depending on species.
Heads
Heads for fish stock, soup bases and processing.
Steaks
Cross-cut steaks for portion control in food service and retail.
Frequently asked questions
What is the scientific name of Salmon?
Salmon is traded as Salmo salar, Oncorhynchus keta, a whitefish found in the North Atlantic and the North Pacific.
Is Salmon available fresh or frozen?
Both. Fresh supply depends on season and landings at Portuguese ports; frozen stock is available all year.
Which presentations of Salmon can I order?
Whole, Fillets, Heads and Steaks. Other cuts and packing formats can be discussed for regular volumes.
How is Salmon usually cooked?
Its flesh is firm and holds its shape during cooking. Typical uses are grilling, oven baking, smoking and raw preparations (after freezing).
How do I get a price for Salmon?
Send the presentation, volume and delivery point through the quotation form or to geral@gialmar.com. We reply with availability and a quotation; there is no public price list.
Related products
Whitefish & large species
European Conger Eel
Essential in Portuguese caldeirada and Spanish fish stews; heads and chunks are in demand for stocks and soup bases.
View product →
Whitefish & large species
Gilthead Seabream
One of Europe's best-known table fish, grilled or salt-baked whole, or filleted for restaurant portions. Ask whether a lot is wild or farmed.
View product →
Whitefish & large species
Red Porgy
A prized red seabream for festive oven roasts and whole-fish presentations in fine dining; large fish yield thick white fillets.
View product →Request a quote for Salmon
Tell us the presentation, volume and delivery point. We reply with availability and price.