Salmon: The used species are only two: Onchorynchus nerka (called Sokeye or red salmon) and Onchorynchus gorbuscha (called pink salmon). They are caught in the open sea with sustainable methods that guarantee the protection of dolphins and endangered species (Ocean friendly). Naturally they contain omega 3 fatty acids.
Carrots: These are the roots of the herbaceous plant Daucus carota, which can be spontaneous or cultivated, belonging to the Apiaceae family. Whenever possible, those from local crops are chosen to reduce the impact of transport on the production process. They are toppings in Schesir wet products to give more flavor to the recipe and as a source of fiber.