● From the sea
Individually quick frozen. Ready to cook directly from frozen.
Vacuum-packed in shell. Premium presentation for food service.
Whole scallop with shell and roe. For high-value culinary preparations.
Half-shell vacuum-sealed. Preserves all the freshness and aroma of the sea.
Individually quick frozen on half-shell. Maximum practicality for service.
● Since 2004
Since 2004, Salimar has been processing scallop and queen scallop from the Galician Rías with the same commitment: minimally processed product that preserves the essence and natural flavour of the sea.
Producto gallego, elaboración mínima, comercio directo. Cada paso está diseñado para que la vieira llegue a tu cocina como salió del mar.
Vieira (Pecten maximus) y volandeira (Aequipecten opercularis) de las Rías Gallegas. Captura controlada, cadena de frío ininterrumpida, trazabilidad completa desde el muelle hasta la planta.
Procesado mínimo en planta propia en Redondela. IQF individual, media concha, carne limpia, envasado al vacío. Marca blanca o marca Salimar. El producto sale listo para cocina profesional.
Distribución nacional e internacional. Restaurantes, retail especializado, industria alimentaria. Documentación sanitaria, certificaciones, logística en frío controlado.
● Recipes
A Basque kitchen classic with Galician product. The Bilbao sauce — garlic, chilli and extra virgin olive oil — enhances without masking the nobility of the bivalve.
Galician saffron adds colour and aroma to a preparation that respects the texture and natural iodised flavour of the queen scallop.
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Address
Paseo da praia 56, 36693 Redondela, Pontevedra
