Fjord-raised salmon cut into even sashimi slices, thick enough to hold their shape on the plate and thin enough to eat without chewing.

What It Is

Atlantic salmon (Salmo salar), sliced across the grain into 8 to 10 mm cuts and vacuum sealed while still cold. The slicing is done at the plant so the surface stays clean, which is the part that matters when the fish is eaten raw.

Where It Comes From

Raised in open sea pens in the Norwegian fjords, where cold deep water and strong currents give the flesh its firmness, then processed and frozen at the plant.

Specifications

State on Arrival

Arrives frozen in sealed packs. The slices separate cleanly once the pack has rested in the refrigerator for a few hours; a pack opened frozen will tear.

Storage and Thawing

• Thaw a single pack in the refrigerator for 4 to 6 hours, unopened.
• Keep the remaining packs frozen and open only what you will serve.
• Do not refreeze once thawed, and serve or cook within 24 hours.
• Handle with clean tongs on a chilled plate, never with warm hands.

Shelf Life and Delivery

6 months from the production date on the pack, and the pack is stamped with the freezing date. Shipped in an insulated liner with gel packs, 2 to 4 business days. If the vacuum has loosened, the pack must not be eaten raw.

How to Cook It

• Sashimi served straight from the refrigerator on a chilled plate with soy and wasabi.
• Nigiri and rolls lay a slice over seasoned rice and press lightly.
• Poke cube the slices and dress with soy, sesame oil and lime.
• Aburi sear the surface with a torch for two seconds a slice, then serve.

For raw serving, keep everything cold and keep it clean: a chilled plate, dry tongs and no more than twenty minutes on the table.

Allergen Information

Contains fish. Frozen at the plant and handled as a raw product; if you are cooking it, treat it like any fresh salmon.