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After defrosting
Sashimi Grade Salmon Saku Block
Obviously the most popular way to serve black cod is in a miso marinade
Strong Mediterranean flavours go well with this naturally sweet fish
See fish terms for more useful information
Sushi Grade Salmon Loin Strip Swordfish After defrostingA single, elegant strip cut from the back of the salmon the loin, if you like which is the leanest, firmest part of the fish and exactly what you want for sashimi. Each strip weighs 100150g, enough for a generous plate of sashimi for two, or a very indulgent one. Cut and frozen at peak freshness, which is not a compromise but a virtue: freezing is precisely what makes raw fish safe to eat, and it's how the best sushi restaurants do it too. Simply
US$ 140.00
US$ 140.00
US$ 149.50
US$ 140.00
US$ 140.00