[Sashimi Grade] Atlantic Salmon Fillet

Our Atlantic salmon comes from Tasmanian farms in the cold waters of the island's south, delivered to us fresh each day and cut the same day it arrives. Nothing sits. Every fillet is vacuum sealed straight after cutting to lock in that condition for the trip to your door.

The flesh is bright, firm and generously marbled with natural oil, giving it the creamy richness Atlantic salmon is known for and a texture that stays tender whether it is served raw or cooked. Supplied skin off and boneless, ready to use.

Why Choose Our Atlantic Salmon?

• Sashimi grade: handled to raw-consumption standard, so it is at home in sushi and sashimi as much as on the pan.
• Tasmanian, daily: delivered fresh from the farm each day and cut the same day — not held in storage.
• Skin off, boneless: trimmed and ready to slice with no preparation needed.
• Vacuum sealed: sealed immediately after cutting to hold freshness and protect the flesh in transit.

Cooking Methods:

• Sashimi and sushi: keep well chilled, slice against the grain and serve with soy and wasabi.
• Pan seared: salt lightly, sear presentation side down in a hot pan for three minutes, then one minute over.
• Oven baked: 180°C for 12-15 minutes with lemon and dill, until the centre just flakes.
• Poached or sous vide: gentle heat keeps the oil in the flesh rather than in the pan.

Origin:
Tasmania, Australia.

Tasmania's best, cut fresh the day it lands and sealed within minutes. Order now and have it delivered to your door.