Fresh & Frozen Atlantic Salmon (Salmo salar)
Also Known As: Sake (Japanese), Saumon (French), Lachs (German)
Product Overview
Our premium-grade salmon fish is harvested from pristine, cold, oxygen-rich waters to ensure optimal texture, flavor, and freshness. It is specifically selected for high-end culinary use, particularly for sashimi and sushi-grade preparations. With its vibrant orange to deep pink flesh, firm texture, and high-fat content, this salmon delivers the delicate, buttery flavor that defines authentic Japanese cuisine.
Best Type for Sashimi/Sushi
The best salmon for sashimi and sushi is fresh Atlantic Salmon (Salmo salar) or Ocean-raised Norwegian Salmon due to its:
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High-fat marbling for smooth, buttery texture
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Mild, clean flavor
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Firm flesh that slices cleanly and retains shape
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Parasite-free farming environment (essential for raw consumption)
All sashimi-grade salmon is frozen to -20°C (-4°F) or lower for at least 7 days to eliminate any parasite risks, complying with FDA and EU regulations for raw fish consumption.
Product Varieties & Grades
| Grade | Use Case | Texture/Color | Fat Content |
|---|---|---|---|
| Sashimi Grade A | Raw consumption (sushi/sashimi) | Deep orange-pink, translucent, marbled | High |
| Grade B | Grilling, smoking, searing | Pink-orange, less marbling | Medium |
| Grade C | Cooking only (soups, stews) | Pale pink | Low |
Available Forms
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Whole Salmon (Head-on, Gutted)
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Fillets (Skin-on or Skinless)
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Loins (Center-cut, boneless, skinless) – Ideal for sushi/sashimi
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Saku Blocks (Rectangular sashimi cut blocks)
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Sliced (Sashimi-cut ready-to-serve)
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Smoked Salmon (cold or hot smoked)
Packaging Sizes
| Form | Packaging | Weight |
|---|---|---|
| Whole Salmon | Vacuum packed or ice-packed in carton | 4–6 kg / 6–8 kg avg. |
| Fillets | Individually Vacuum Packed (IVP) | 1–3 kg per fillet |
| Loins / Saku Blocks | IVP – Polybags in Master Carton | 250g – 500g pieces |
| Sliced Sashimi | Vacuum packed in trays (MAP or IVP) | 100g / 200g / 500g |
Storage & Shelf Life
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Fresh (Chilled): 0°C to 4°C, shelf life: 5–7 days
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Frozen: -18°C or below, shelf life: up to 24 months
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Sashimi-grade frozen: Stored at -20°C or lower for safety, sealed in oxygen-reduced packaging
Certifications & Compliance
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HACCP Certified
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ISO 22000
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EU Approved Plant
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FDA Compliant
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ASC / BAP (Aquaculture Stewardship Council / Best Aquaculture Practices)
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Halal and Kosher options available
Applications
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Sushi Rolls (Nigiri, Maki, Temaki)
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Sashimi Platters
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Poke Bowls
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Tartare or Ceviche
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Gourmet Salads
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Grilled or Pan-seared Dishes
Why Choose Our Salmon?
✅ Responsibly farmed from Norway, Chile, or Faroe Islands
✅ Carefully selected and inspected for sushi-grade quality
✅ Firm texture, rich flavor, and beautiful marbling
✅ Parasite-safe and ready for raw consumption
✅ Available in bulk for restaurants, wholesalers, and retailers