Saikou Salmon, Skin Off, Sashimi Portion (Super Frozen)

Saikou Salmon has been specifically selected to meet the sashimi grade.  Fillets have been trimmed, tail ends removed and portioned ready to be cut into sashimi.  Each portion has been blast frozen to -60C and vacuum packed to ensure colour and texture is preserved to the highest level.  Product will arrive thawing and should be transferred to the chiller to complete the process before cutting.

The key to producing a specific sushi grade salmon is: constant swimmming in highly oxygenated, swift flowing currents giving the salmon free range characteristics.  Not over feeding and feeding for taste/texture rather than maximum weight gain.

Availability: Available year round.

Shelf life: Best consumed on arrival or within 5 days from receiving product.

Suggested wines: Most white wine varieties are well suited to salmon. Try a fruity Chardonnay, herbaceous semillon, or a medium-bodied sauvignon blanc or pinot gris. If you're preference is for red, go for a light pinot noir, which will round out the oiliness and flavour of the salmon.

Fresh Salmon Recipes:
Beetroot & Tequila Gravadlax of King Salmon
Ver-juice Poached Salmon with Summer Vegetables & Crayfish Aioli