Raw salmon portions on a dark slate board with sea salt, rosemary and lemon

Norwegian Salmon Fillet, Sashimi Grade

$32.90
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Raw salmon portions on a dark slate board with sea salt, rosemary and lemon
  • Raw salmon portions on a dark slate board with sea salt, rosemary and lemon
  • Slices of salmon arranged in a rosette with wasabi, soy sauce and pickled ginger
  • A raw salmon fillet beside a grilled portion on a wire rack with asparagus and tomatoes
  • Raw salmon portions on a dark slate board with sea salt, rosemary and lemon
  • Slices of salmon arranged in a rosette with wasabi, soy sauce and pickled ginger
  • A raw salmon fillet beside a grilled portion on a wire rack with asparagus and tomatoes
Norwegian Salmon Fillet, Sashimi Grade

Norwegian Salmon Fillet, Sashimi Grade

$32.90 $16.45/kg

Hand-cut from Norwegian farmed salmon raised under sashimi-grade food-safety standards, each fillet shows a bright orange-pink tone with clean, even lines of creamy fat. The texture is buttery and silky, with a gentle sweetness and almost no fishiness.

Key features

  • Authentic Norwegian origin, sashimi-grade standard
  • Boneless, scale-free fillet ready to slice
  • Uniform fat marbling for a rich, buttery mouthfeel
  • Firm enough to sear or bake without falling apart
  • Cold-chain packed to lock in freshness

Ways to enjoy

Slice thinly and serve chilled with soy, wasabi and pickled ginger, or sear skin-side down until the skin crisps and the centre stays moist. It also roasts and grills beautifully; cook it through if you are serving children or anyone with a sensitive stomach.

Storage

Keep refrigerated at 0-4°C and use within two to three days, or freeze at -18°C or below for longer storage. Do not refreeze once thawed.

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