Sashimi Grade Frozen BC Spring Salmon - Prime Cut

Spring salmon— the most prized of all Pacific salmon — handled to sashimi-grade standards from the moment of harvest: cleaned and iced immediately, then flash-frozen and vacuum-sealed at low temperatures to lock in just-caught quality.

Firm texture, intense deep-red flesh, and a rich, buttery flavour with a clean finish. The prime cut is a skin-off portion taken from the thickest part of the fillet, giving meaty, even slices with beautiful marbling.

Best enjoyed raw — sashimi, nigiri, crudo — or given a quick sear for a crisped exterior and rare centre. Naturally high in omega-3 fatty acids and protein.

• Keep frozen until ready to use.

• Best method: place the sealed pack on a plate in the refrigerator and thaw overnight (8–12 hours).

• In a hurry: submerge the sealed pack in cold water for 30–60 minutes, changing the water every 30 minutes. Never use warm or hot water.

• Never thaw at room temperature.

• Once thawed, remove the packaging, pat the fish dry, and enjoy within 24 hours. Do not refreeze.

• Calories: 179

• Protein: 20g

• Total fat: 10.4g (saturated fat 3.1g)

• Omega-3 fatty acids: approx. 1.3g

• Cholesterol: 50mg

• Sodium: 47mg

• Carbohydrate: 0g · Sugars: 0g

• Good source of: selenium, niacin (vitamin B3), vitamin B12, vitamin B6, phosphorus, potassium

Highlights: high in protein and omega-3 fatty acids; naturally rich in B vitamins and selenium.

Note: typical values based on USDA data for raw wild Chinook salmon; actual values vary from fish to fish and this is not a laboratory analysis of this specific pack.