European Salmon Fillet

Sashimi grade salmon, farmed and raised in the cold waters of Europe (Norway, Scotland, Iceland, and other North Atlantic regions). Filleted and pinboned by hand in our butcher room, then portioned that drops cleanly into any kitchen workflow. Buttery in texture with a clean, lightly sweet flavor that melts in your mouth. Slice it raw for sashimi and crudo, sear the skin for a weeknight dinner, or cure a side for the weekend.

European Atlantic Salmon

Raised in the cold, current-rich waters of the North Atlantic, European farmed salmon develops the firm flesh, marbled fat lines, and rich, buttery mouthfeel that define sashimi-grade quality. Our butchers select for sides with consistent color, even fat distribution, and clean structure, then pinbone every piece by hand so it is ready to slice the moment it thaws.

Frozen, Pinboned, Portioned. 5.5 to 6 LB.

In a regular freezer for up to 2 months. Once thawed, keep in fridge for up to 1 day. Best to eat immediately after thawing. Do not freeze again after thawing.

Product contained in vacuum-sealed bag. Ice packs included, dry ice if necessary.

1. Prepare water with 30g of salt for every 4.2 cups of water and add ice.
2. Place the vacuum-sealed fish in ice water for approximately 2-3 hours, until it has finished thawing.