A subtle and refershing fish.
An excellent source of protein and Omega-3 Fatty Acids. Baked with a slice of lemon, topped with Rosemary, or a nice cream sauce to finish off. Beautifully paired with greens and tomatoes.
Where it’s from: British Columbia, Wild as Eff, Pacific Ocean
Why we #effinglove it: 2nd fattiest salmon in species, firmest texture, great flavour, deep orange/red meat, Sashimi (sushi) grade.. we can go on!
Cooking Method: Smoked, Grilled, Sauté, Baked, sashimi, poach, BBQ, cured, gravlax style
Fish Tip: You can eat the skin too! High concentration of Omega 3’s in skin which is great for your heart health! Best to slightly crisp the skin when cooking for a more appealing texture
*A frozen 6 Oz shipped fresh from B.C.
Package of 2