Best of the Week

Salmon Saku

SALMON SAKU — “THE FILLET OF THE FILLET”  Our premium skinless top loin, cut specifically for sushi makers but equally at home for a baked  Salmon Wellington or even cured for a homemade gravadlax. Salmon Saku is boneless — although the occasional pin bone may remain — and always sashimi-ready, with no need to freeze before eating raw. Perfect for: Sashimi • Sushi • Gravadlax • Baking • Light searing

• Farmed
• Ireland Salmon from Mowi "The Irish Organic Salmon Company"

Pack Size

600 g Skinless Thick loin

Sustainability

Some concerns