Multi X B2C Catalog

EXPERIENCE THE TASTE

FRESH FROM ANTARCTIC WATERS TO SMOKED IN 24 HOURS NO ARTIFICIAL PRESERVATIVES

RESPONSIBLY FARM RAISED

EXPERIENCE THE TASTE At Multi-X, we believe food inspires discovery. We invite you to awaken your passion for exploring and embark on a journey of unparalleled quality, exciting flavor, and culinary adventure to share with friends and family. A dedication to our craft, responsible farming, and a passion for quality have come together to provide the ultimate salmon experience.

Experience the highest quality salmon at your local grocer.

PRODUCTS

COLD SMOKED SLICE Farm Raised Atlantic Salmon (Salmo salar) 4 oz (113 g)

EXPERIENCE THE TASTE

SMOKED ATLANTIC SALMON SLICE

FRESH FROM ANTARCTIC WATERS TO SMOKED IN 24 HOURS NO ARTIFICIAL PRESERVATIVES

KEEP REFRIGERATED AT 38° F

3° C OR BELOW

RESPONSIBLY FARM RAISED

NET WT. 4 0Z (113g)

PR E S E NTATI O N

Others From Fresh to Smoked within 24 hours

Dry Curing Cold Smoked

3.5 - 4.0 mm THICK (0.13 - 0.15 in)

Vacuum Sealed & Frozen

Color 26+ Salmofan

Without Brown Muscle

COLD SMOKED LOIN Farm Raised Atlantic Salmon (Salmo salar) 6 oz (170 g)

EXPERIENCE THE TASTE

SMOKED ATLANTIC SALMON LOIN Sashimi Cut

FRESH FROM ANTARCTIC WATERS TO SMOKED IN 24 HOURS NO ARTIFICIAL PRESERVATIVES

KEEP REFRIGERATED AT 38° F

3° C OR BELOW

RESPONSIBLY FARM RAISED

NET WT. 6 0Z (170g)

PR E S E NTATIO N

Others From Fresh to Smoked within 24 hours

Dry Curing Cold Smoked

5.0 - 5.5 mm THICK (0.19 - 0.21 in)

Vacuum Sealed & Frozen

Color 26+ Salmofan

Without Brown Muscle

SMOKE ROASTED PORTION TRADITIONAL Farm Raised Atlantic Salmon (Salmo salar) 4 oz (113 g)

EXPERIENCE THE TASTE

SMOKE ROASTED ATLANTIC SALMON

KEEP REFRIGERATED AT 38° F

3° C OR BELOW

NET WT. 4 0Z (113g)

PR E S E NTATIO N

Others From Fresh to Smoked within 24 hours

7% Salt Injection

Vacuum Sealed & Frozen

Color 23+ Salmofan

With skin | Without Any Ingredients

SMOKE ROASTED DUOPACK Farm Raised Atlantic Salmon (Salmo salar) 6 oz (170 g)

PR E S E NTATIO N

Others From Fresh to Smoked within 24 hours

7% Salt Injection

Vacuum Sealed & Frozen

Color 23+ Salmofan

With skin | Cajun spice added to one portion

SMOKE ROASTED DUOPACK Farm Raised Atlantic Salmon (Salmo salar) 6 oz (170 g)

Traditional & Pepper

PR E S E NTATIO N

Others From Fresh to Smoked within 24 hours

7% Salt Injection

Vacuum Sealed & Frozen

Color 23+ Salmofan

With skin | Crushed Pepper added to one portion

SMOKE ROASTED SALMON CANDY Farm Raised Atlantic Salmon (Salmo salar) 6 oz (170 g)

PR E S E NTATIO N

From Fresh to Smoked within 24 hours

7% Salt Injection

Vacuum Sealed & Frozen

Color 23+ Salmofan

Others Salmon Candy Belly, obtained from steaks without skin, without bones & without brown muscle.

FROZEN PORTIONS Farm Raised Atlantic Salmon (Salmo salar) 4 oz each 1 lb (453 g) total

PR E S E NTATIO N

Others

Individually Vacuum Sealed & Frozen

Color 23+ Salmofan

With skin

SKINLESS FROZEN PORTIONS Farm Raised Atlantic Salmon (Salmo salar) 4 oz each 1 lb (453 g) total

PR E S E NTATIO N

Others

Individually Vacuum Sealed & Frozen

Color 23+ Salmofan

Skinless

WHAT MAKES US UNIQUE Clients from more than 30 countries trust our experience to add value to their business, with a world-class product.

We have high standards and certifications in food safety throughout our value chain.

We are vertically integrated, assuring our clients and consumers that our salmon is monitored and traced from the egg to the plate. This differentiator makes us leaders in the market, producing salmon of the highest quality, unique in taste, color and texture.

VALUE CHAIN

GENETICS & REPRODUCTION

SEA WATER

Egg production represents the first stage of the production cycle, through reproduction. Our company has a genetic selection

It is the division in charge of the cultivation of fish in sea water, from an approximate weight of 150 grams until its harvest at

program for its breeders, which are individually checked so that they comply with all the sanitary and cultivation conditions.

The production of eggs comes mainly from their own breeders,

commercial size, which will depend on the species that is cultivated (3.0 kg for Coho Salmon or 5.0 kg for Atlantic Salmon).

To date, MultiX has 106 seawater concessions, located in 25 differ-

which are maintained throughout their life and production cycle in freshwater facilities on land.

ent neighborhoods or ACS, which allows us to guarantee and optimize the continuity and efficiency of our production operations.

FRESH WATER Aging in fresh water includes the incubation, fry and smoltification phases. MultiX has state-of-the-art technologies in its fish farms, which allow, among others, the reuse and recirculation of the water used in fish farming (70 to 97%). This generates a better control of the productive variables and a more sustainable environmental management.

VALUE ADDED CPG Division is responsible for continuing to expand the development and marketing of smoked products in an integral way, a business in which MultiX s is the undisputed leader, with more than 15 years of successful history supplying the main retail chains in the United States and Japan. Likewise, it concentrates more than 70% of Chile’s smoked salmon exports.

PROCESS

SALES & DISTRIBUTION

The Processes Division is in charge of adding value to

MultiX has an experienced staff, which has managed to establish solid relationships with the most important clients in each market. Our main export markets are the United States, Japan, China and Russia, where value-added products represent 43% of total sales.

the raw material in all its forms, including the company’s smoked products, both its own and those of third parties.

The objective of the Processes Division is to guarantee the timely execution of production plans, complying with all the requirements and standards of environmental care, safety, quality, hygiene and minimum cost of transportation.

In relation to sustainability certifications, our plants were pioneers worldwide in obtaining the BAP (Best Aquaculture Practice) sustainability certification from the Global Aquaculture Alliance, an issue that fills us with pride and reinforces our commitment to responsibility in all stages of the value chain.

We are proud to dispatch more than 900 thousand servings of salmon daily from Patagonia to the world.

SALMON NUTRITION FACTS AND HEALTH BENEFITS OMEGA 3 Rich in Omega-3 fatty acids.

Salmon is one of the best sources of the long-chain Omega-3 fatty acids EPA and DHA. A 3.5 oz (100 g) portion of farmed salmon has 2.3 grams of long-chain Omega-3 fatty acids.

Unlike most of other fats, Omega-3 fats are considered “essential”, meaning you must get them from your diet since your body can’t crrate them.

VITAMIN D Salmon is a popular fatty fish and great source of Vitamin D. According to the United States Department of Agriculture (USDA) Food Composition Database, one 3.5 oz (100 g) serving of farmed Atlantic salmon contains 526 IU of vitamin D, or 66% of the daily value.

HORMONE FREE

GLUTEN FREE

ANTIBIOTIC FREE AT HARVEST

All of our fish is hormone-free and grown under sustainable methods.

Our salmon does not contain traces of gluten, so is safe to everyone to enjoy.

No preventative antibiotics are ever used and our salmon has no antibiotics at harvest.

RECIPES

FRESH STARTER OF SMOKED SALMON WITH CUCUMBER, ROASTED BEETS AND CREAMY YOGHURT, FENNEL & MINT DRESSING 4 portions

INGREDIENTS 1 tray of cold smoked slice 2 beets 1 Alaskan cucumber 1 pot of Greek yogurt 2 lemons 1 handful of mint leaves 1 handful of fennel leaves or fresh dill 1 or 2 tablespoon capers Olive oil, sea salt and fresh pepper Cut the beets in half, wrap each one in aluminum foil and roast them in the oven at 200ºC until soft.

Meanwhile, cut the cucumber into thin diagonal slices. Transfer them to a bowl and leave them at hand.

To prepare the dressing, in a small bowl combine the yoghurt, a splash of olive oil, the juice and zest of 1 lemon, 1 tablespoon of chopped mint leaves and 1 tablespoon of chopped fennel leaves.

Add a few pinches of salt and fresh pepper, mix well and pour over the bowl with the cucumber slices. Incorporate well and let it rest.

When the beets are ready, let them cool a bit and then cut them into thin slices. Put them on a plate to cool completely.

To assemble each plate: first spread a layer of beetroot and place several cucumber slices on them. Between the middle and on top, put slices of smoked salmon, slightly rolled. Add a couple of additional beetroot slices around there.

Add a few drops of lemon juice and garnish with more chopped herbs, lemon zest, and capers.

SMOKED SALMON ON MELTED BRIE CHEESE WITH MINCED OLIVES, LEMON, ROSEMARY AND BASIL 2 portions

INGREDIENTS One piece of Hot smoked portion One piece of brie cheese (150 g approx.) ½ cup of chopped black olives 1 clove garlic, minced very finely 1 lemon 1 handful of fresh basil leaves 3 sprigs of fresh rosemary Olive oil, sea salt and fresh pepper Cut the cheese into 0.5 cm thick slices and place them on a small oven-safe dish, or in an iron skillet. Arrange them evenly.

Dress with a few drips of olive oil, and a few pinches of salt and pepper.

To prepare the picadillo, in a small bowl combine the olives, garlic and lemon zest, together with rosemary and basil, finely chopped. Add a splash of olive oil, mix well and let it rest.

Bake the cheese at 200ºC until melted. Remove from the oven and place the salmon on top. Serve on one side with the mincemeat and decorate with more herbs and zest.

Serve immediately with bread toasts.

GRILLED SKIN-ON SALMON PORTIONS ON COLD BLACK RICE AND CHOPPED CUCUMBERS 2 portions

INGREDIENTS 2 portions of salmon with skin 1 cup of black rice 1 cucumber, peeled and pitted 1 tomato, peeled and pitted ½ red onion 1 handful of coriander leaves 2 lemons Olive oil Sea salt and fresh pepper for seasoning Green leaves to accompany Dampen the onion by passing it through hot water in a strainer, and then through cold water.

Chop the cucumber, tomato and red onion into small cubes.

Chop the coriander and combine everything in a small bowl.

Add a drizzle of olive oil, the zest of 1 lemon, a few pinches of sea salt and pepper. Let rest.

Prepare the rice: put it in a medium saucepan and add 3 cups of cold water. Cook over medium heat and with the pot covered until the water has evaporated. Once ready, let it cool completely on a plate.

Mix the pebre with the rice and serve as a base in each dish.

Heat a frying pan with a drizzle of olive oil over medium heat.

Put the salmon portions with the skin facing downwards.

Season with salt and fresh pepper; and cover the pan with the lid of a pot.

Cook for 5 to 7 minutes. Serve the portions over the rice and garnish with fresh green leaves.

EXPERIENCE THE TASTE

LET’S TALK! Greg Dumais Director of Consumer Products North America (207) 440-7769 gdumais@multiexportfoods-usa.com www.multiexportfoods.com