Fresh Sashimi-grade Tasmanian Salmon Skin on Fillets – Ready to eat
The flavour of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon. The flesh colour varies, depending on the amount of pigment in the feed, but generally, Atlantics’ meat is a rich orange or pinkish-orange colour. The fatty meat appears almost marbled when raw. Atlantic salmon retains its colour when cooked and has a large, moist flake.
This Salmon portion has been cut from the best of the best and trimmed by our professional Japanese cutters to give you this high-quality Sashimi-grade Atlantic Salmon
This fillet is Sashimi Grade but must be consumed as sashimi within 3 days from the date the fillet is packed. Fresh fillets older than 3 days must be fully cooked before they are consumed.
(approximately & close to 2+ Kilogram fillets)
1 Fillet = 2kg (-/+)
3 Fillets = 6kg (-/+)
5 x Fillets = 10kg (-/+)