Loading... Please wait...

1-847-296-FISH  |  Our Menu

Our Newsletter


Atlantic Salmon Fillet D Trim

Price:
Contact us on
SKU:
D Trim
Season:
Always Available
Origin:
Canada
D Trim:
Fillets
Backbone:
Off
Collarbone:
Off
Belly fat:
Off
Belly fins:
Off
Pin bone:
Out
Back:
Trimmed
Tail piece:
Off
Belly membrane:
Off
Nape:
Trimmed
Yield:


Product Description

Whole Weight
Fillet Yield
4-6#
1-2#
6-8# 2-3#
8-10# 3-4#
10-12# 4-5#
12-14# 5-6#

 

Atlantic Salmon is mostly farm raised these days.  Some fish fanatics say that they can distinguish the flavor difference between farm-raised and wild fish, and perhaps they can, but we cannot, when the salmon are raised to good standards.  When most people think of the flavor of salmon, this is what they’re thinking of.  Most lox and other smoked varieties of salmon that are served throughout the US and Europe use the Atlantic species.  Salmon does require a clean grill, because of the flake when cooked, and should be covered with olive oil, at least, before placed on the grill, in order to prevent sticking.  It’s recommended that larger fillets be broiled, instead, unless you keep it whole or with the skin on till after it’s cooked (when it can be peeled off easily by hand).  Fresh salmon can also be eaten as sushi, of course.


You Recently Viewed...