Salads
Seafood Salads, Flavourful, Versatile and Ready to Serve
Discover Fredimare’s extensive selection of seafood salads, carefully selected for flavour, quality and freshness. From creamy tuna and salmon salads to refined shrimp salads, crab salads and flavourful herring bites, there is a suitable choice for every taste and occasion. Our salads combine fish and seafood with flavourful sauces and ingredients. Choose from classic tuna or salmon salad, refined North Sea salad, pink shrimp salad or a richly prepared king crab salad. For those who prefer more distinctive flavours, the range offers plenty of choice as well.Our salads are ready to serve and ideal for sandwiches, toast, starters, appetisers, lunch or as part of a buffet. Convenient for professional kitchens and equally delicious at home.
Buy Seafood Salads at Fredimare
Looking to buy seafood salads for restaurants, catering, lunch or home use? At Fredimare, you will find an extensive selection of ready-to-serve salads prepared with fish and seafood. From classic tuna salad and salmon salad to shrimp, crab and North Sea salads, the range offers plenty of choice for different tastes and culinary applications. Our seafood salads are ready to use, making them particularly convenient. Serve them on bread or toast, use them in sandwiches and rolls, or present them as part of a starter, sharing platter, lunch or buffet.
Tuna Salads in Different Flavours
Tuna salad is a true classic, and Fredimare offers several distinctive flavour varieties. Choose from Portuguese tuna salad, Tuscan tuna salad, tuna cocktail salad, extra tuna salad and spicy tuna salad. Each variety gives the familiar flavour of tuna its own distinctive character. This makes the salads suitable for a wide range of applications, from generously filled sandwiches and rolls to toast, wraps, starters and lunch dishes.
Salmon and Smoked Salmon Salad
Fredimare also offers several options for salmon lovers, including both salmon salad and smoked salmon salad. The tender texture and rich flavour of salmon pair beautifully with creamy ingredients, making these salads particularly suitable for bread, toast and sandwiches. Serve them simply as a sandwich filling or use them as the basis for a refined starter, canapé or lunch dish.
Shrimp Salads and Tiger Prawns
Shrimp offer a refined flavour and succulent texture, making them an excellent ingredient for salads and cold preparations. The range includes pink shrimp salad as well as several tiger prawn preparations, including tiger prawns diabolique, tiger prawns in cocktail sauce and tiger prawns in garlic sauce. From creamy and refined to spicy and full-flavoured, these different preparations make it easy to select a product that suits the desired flavour profile.
Crab and North Sea Salads
For a refined seafood experience, the range also includes several salads prepared with crab and seafood. The king crab salad combines the distinctive flavour of crab with a flavourful salad preparation, while the surimi crab salad offers a versatile and accessible alternative. Fredimare’s North Sea salad provides another flavourful option for lovers of fish and seafood.
Herring Bites in Different Sauces
Herring is a classic of Northern European seafood cuisine and pairs particularly well with creamy and aromatic sauces. Fredimare offers herring bites in curry sauce and herring bites with dill. These pieces of herring are ready to serve and particularly suitable as appetisers, starters or as part of a buffet or seafood platter.
Seafood Salads for Sandwiches, Lunch and Buffets
One of the main advantages of ready-to-serve seafood salads is their versatility. They can be used directly from the packaging, saving valuable preparation time in professional kitchens as well as at home. Use them for sandwiches, rolls, toast and wraps, or serve several salads together as part of a lunch, brunch, buffet or sharing platter.
For restaurants and catering, the wide variety of flavours also makes it easy to create multiple dishes and presentations from one convenient product category.
Seafood Salads for Restaurants and Home Use
Whether you are looking for tuna salad, salmon salad, shrimp salad, crab salad or herring bites, Fredimare offers an extensive selection of ready-to-serve fish and seafood salads.
Discover the different flavours and choose the seafood salad that best suits your sandwich, lunch, starter, buffet or appetiser.
THE TUNA, DECONSTRUCTED
The tuna is impressive not only in size but also in its diversity of flavors. Each part of the fish offers its own culinary value – from the soft, marbled belly cuts to the bold, firm organs. Whether you're looking for sashimi-grade pieces or unique cuts for hot preparations, you'll find it all here.
HEAD MEAT
It has the unique characteristic of having a fat percentage similar to that of ventresca, although its meat is firmer. It offers many cooking options. It's ideal for pairing with acids (which reduce the high fat content), with cooked dishes such as passion fruit cream, or with traditional dishes such as pickles. Due to its high fat content, it works very well grilled and barbecued. Grilled, it would go perfectly with red peppers, truffled potato cream, or pan-fried pate . It is recommended to cook it 100% or well done .
HEAD MEAT
It has the unique characteristic of having a fat percentage similar to that of ventresca, although its meat is firmer. It offers many cooking options. It's ideal for pairing with acids (which reduce the high fat content), with cooked dishes such as passion fruit cream, or with traditional dishes such as pickles. Due to its high fat content, it works very well grilled and barbecued. Grilled, it would go perfectly with red peppers, truffled potato cream, or pan-fried pate . It is recommended to cook it 100% or well done .
CHEEK
It's the inner part of the tuna's face. Because it's quite fibrous, it's perfect when grilled at a low temperature to ensure it's tender. It's delicious grilled, but we can also coat it with flour first and then stew or braise it.
CHEEK
It's the inner part of the tuna's face. Because it's quite fibrous, it's perfect when grilled at a low temperature to ensure it's tender. It's delicious grilled, but we can also coat it with flour first and then stew or braise it.
BELLY - TORO
The ventresca, also known as sorra, ijada or ootoro (in Japanese, it means "superior mellowness" ), is located in the ventral part of the tuna.
The ultimate expression of sushi and sashimi, it is the cut most prized by chefs and the icon of authentic bluefin tuna, distinguishing it from other species of lesser culinary value . Being the cut with the highest content of unsaturated fats (omega 3), it is also the pinkest and most tender cut of tuna. These two qualities make it ideal for preparations raw, but also grilled, pan-seared, and pickled, among many others.
BELLY - TORO
The ventresca, also known as sorra, ijada or ootoro (in Japanese, it means "superior mellowness" ), is located in the ventral part of the tuna.
The ultimate expression of sushi and sashimi, it is the cut most prized by chefs and the icon of authentic bluefin tuna, distinguishing it from other species of lesser culinary value . Being the cut with the highest content of unsaturated fats (omega 3), it is also the pinkest and most tender cut of tuna. These two qualities make it ideal for preparations raw, but also grilled, pan-seared, and pickled, among many others.
TIP OF LOIN
This cut from the end of the loin, often overlooked, surprises the culinary world with its versatility in the kitchen. The tip of the loin can be a great help both in finishing a tartar and in making it the star of a dish with onions. It's perfect for making hamburgers or meatballs , whether grilled or braised .
TIP OF LOIN
This cut from the end of the loin, often overlooked, surprises the culinary world with its versatility in the kitchen. The tip of the loin can be a great help both in finishing a tartar and in making it the star of a dish with onions. It's perfect for making hamburgers or meatballs , whether grilled or braised .
HEART
A trendy product within the new gastronomy. It requires long cooking times. Its intense flavor is a reward for the senses. It can be prepared salt-cured, stewed, or casseroled.
HEART
A trendy product within the new gastronomy. It requires long cooking times. Its intense flavor is a reward for the senses. It can be prepared salt-cured, stewed, or casseroled.
HARMONICA
It's called "harmonica" because its meat is marbled, with a feather appearing approximately every half centimeter, spanning the entire piece horizontally and vertically. It can be eaten either on the bone, which would be the most traditional way, or in a terrine. To debone it, it's essential to cook the piece thoroughly: 15 to 25 minutes in an aromatic broth (with pepper, bay leaves, onion, etc.) at about 65 degrees, until the bone comes loose easily. Next, we compact it in a terrine to obtain rectangles to which we apply different cooking techniques. The flavor of the "harmonica" is very surprising, as it has a very meaty flavor reminiscent of veal.
HARMONICA
It's called "harmonica" because its meat is marbled, with a feather appearing approximately every half centimeter, spanning the entire piece horizontally and vertically. It can be eaten either on the bone, which would be the most traditional way, or in a terrine. To debone it, it's essential to cook the piece thoroughly: 15 to 25 minutes in an aromatic broth (with pepper, bay leaves, onion, etc.) at about 65 degrees, until the bone comes loose easily. Next, we compact it in a terrine to obtain rectangles to which we apply different cooking techniques. The flavor of the "harmonica" is very surprising, as it has a very meaty flavor reminiscent of veal.
LOIN
Akami , which means "red meat" in Japanese, refers to the inner part of the loin, next to the spine. Its main characteristics are its red color and intense flavor. Chutoro means "intermediately tender," as it has a fat content between akami ( lean) and belly (fat). The outer part of the loin, very close to the skin, is characterized by its pink color and smoothness. The combination of akami and chutoro is the hallmark of authentic bluefin tuna ( hon maguro ), prized by sushi makers around the world. This duality of colors and textures offers chefs endless culinary possibilities.
LOIN
Akami , which means "red meat" in Japanese, refers to the inner part of the loin, next to the spine. Its main characteristics are its red color and intense flavor. Chutoro means "intermediately tender," as it has a fat content between akami ( lean) and belly (fat). The outer part of the loin, very close to the skin, is characterized by its pink color and smoothness. The combination of akami and chutoro is the hallmark of authentic bluefin tuna ( hon maguro ), prized by sushi makers around the world. This duality of colors and textures offers chefs endless culinary possibilities.
SECRETO
Located in the inner part of the tuna, the "secreto" (or paladar) is a piece that can be eaten both raw and cooked. Its flavor is intense and usually pairs well with sweet and sour or spicy dishes. Raw, it can be used in nigiri or as carpaccio , always sliced very thinly. When hot, it's ideal for grilling or stewing.
SECRETO
Located in the inner part of the tuna, the "secreto" (or paladar) is a piece that can be eaten both raw and cooked. Its flavor is intense and usually pairs well with sweet and sour or spicy dishes. Raw, it can be used in nigiri or as carpaccio , always sliced very thinly. When hot, it's ideal for grilling or stewing.
EYE
Although it's still a new ingredient here, Asians have long used it in their cooking. In the Western world, advancement and development in the culinary field are increasingly seeking out new ingredients. In the eye , for example, the muscle and connective tissue surrounding it is used for its high collagen and protein content.
EYE
Although it's still a new ingredient here, Asians have long used it in their cooking. In the Western world, advancement and development in the culinary field are increasingly seeking out new ingredients. In the eye , for example, the muscle and connective tissue surrounding it is used for its high collagen and protein content.
CHIN
In the case of tuna, it's a bone that , in addition to gelatin, offers a large amount of meat. It's ideal for baking, grilling, stewing, braising, or candied, since when cooked using these techniques, the fibers and cartilage become mellow. It can also be served in rice dishes, shredded or whole. It pairs well with deep flavors, with flavors of the sea and mountains, in the case of stews.
CHIN
In the case of tuna, it's a bone that , in addition to gelatin, offers a large amount of meat. It's ideal for baking, grilling, stewing, braising, or candied, since when cooked using these techniques, the fibers and cartilage become mellow. It can also be served in rice dishes, shredded or whole. It pairs well with deep flavors, with flavors of the sea and mountains, in the case of stews.
EAR
A part of pork that has been discarded in the Spanish market until now and which, due to its location, composition, size, and texture, is very similar to the more gelatinous parts of pork. It is a very fine ingredient, with a delicate sea flavor, that can be prepared boiled, stuffed, grilled, or as carpaccio . This part is located in the operculum. It is between 20 and 25 centimeters long and consists of a fibrous part and a meaty part.
EAR
A part of pork that has been discarded in the Spanish market until now and which, due to its location, composition, size, and texture, is very similar to the more gelatinous parts of pork. It is a very fine ingredient, with a delicate sea flavor, that can be prepared boiled, stuffed, grilled, or as carpaccio . This part is located in the operculum. It is between 20 and 25 centimeters long and consists of a fibrous part and a meaty part.
COLLAR BONE
It's known as entrecote de mar (sea entrecote) and is the bone on the sides of the neck that joins the head to the body of the animal. A portion of belly meat is added to the lean, deep red meat on the bone. It can be grilled, very toasted on the outside and very juicy on the inside. Along with ossobuco, parpatana has become a staple on the menus of the best steakhouses due to the results obtained when cooked on the grill or in a josper . It can also be boiled, shredded, and cooked in a terrine.
COLLAR BONE
It's known as entrecote de mar (sea entrecote) and is the bone on the sides of the neck that joins the head to the body of the animal. A portion of belly meat is added to the lean, deep red meat on the bone. It can be grilled, very toasted on the outside and very juicy on the inside. Along with ossobuco, parpatana has become a staple on the menus of the best steakhouses due to the results obtained when cooked on the grill or in a josper . It can also be boiled, shredded, and cooked in a terrine.
TRIPE
Considered the tripe of the sea. Its rough texture is the stomach of the tuna . It should be washed well and boiled until tender. It can be stewed with potatoes and a good picada, which may include pieces of the heart. This is a typical fish stew for winter days.
TRIPE
Considered the tripe of the sea. Its rough texture is the stomach of the tuna . It should be washed well and boiled until tender. It can be stewed with potatoes and a good picada, which may include pieces of the heart. This is a typical fish stew for winter days.
BONE MEAT
One of the typical sights of Tsukiji Market in Tokyo is the auctioneers eating nakaochi by the spoonful straight from the tuna. Due to its delicate nature and limited production, it's a product for immediate consumption. It's suitable as a dressing for salads, ceviches, and tiraditos, as well as for making hamburgers or meatballs.
BONE MEAT
One of the typical sights of Tsukiji Market in Tokyo is the auctioneers eating nakaochi by the spoonful straight from the tuna. Due to its delicate nature and limited production, it's a product for immediate consumption. It's suitable as a dressing for salads, ceviches, and tiraditos, as well as for making hamburgers or meatballs.
BLOODLINE
Part of the muscle closest to the spine. It has similar characteristics to the rest of the loin meat, although its texture is softer and its flavor is more potent . Its selenium content is the highest of all known foods. It also has antioxidant properties that help prevent certain diseases. It goes very well with tomato sauce, onion sauce, quince sauce, salted, or for making sausages. It can also be prepared pickled, marinated in acid, grilled, candied, barbecued, stewed, and casseroled.
BLOODLINE
Part of the muscle closest to the spine. It has similar characteristics to the rest of the loin meat, although its texture is softer and its flavor is more potent . Its selenium content is the highest of all known foods. It also has antioxidant properties that help prevent certain diseases. It goes very well with tomato sauce, onion sauce, quince sauce, salted, or for making sausages. It can also be prepared pickled, marinated in acid, grilled, candied, barbecued, stewed, and casseroled.
BONE MARROW
False marrow is the synovial fluid that facilitates the movement of the vertebral discs in tuna. It was used for the first time in 2003 at Ferran Adrià's El Bulli restaurant. It has a unique texture and a subtle flavor. It requires gentle cooking, at most poaching, battering, or frying. It is also ideal for eating raw or in tempura, or for making sauces.
BONE MARROW
False marrow is the synovial fluid that facilitates the movement of the vertebral discs in tuna. It was used for the first time in 2003 at Ferran Adrià's El Bulli restaurant. It has a unique texture and a subtle flavor. It requires gentle cooking, at most poaching, battering, or frying. It is also ideal for eating raw or in tempura, or for making sauces.