Atlantic salmon is often dubbed the king of fish due to its immense popularity owing to its mild flavor and attractive appearance. Salmon is incredibly flavorful and fragrant due to its naturally high fat content. This salmon is farm-raised in the Faroe Islands which is renowned for producing fish of superior quality and taste. The remote islands are surrounded by pristine clear waters, cool steady sea temperatures, strong currents, and accessible fjords which have been the feeding grounds of wild Atlantic salmon for thousands of years. These fish are raised with great care and in ideal conditions resulting in incredible fat content, umami-packed flavor, and a fresh cucumber-like aroma.
The belly cut is the least plentiful and most prized portion of the fish. It has the highest fat content which makes it great for torching or searing lightly before being used for nigiri sushi or sashimi. It tastes best when eaten warm or at room temperature when the rich marbling softens and becomes texture that melts in the mouth.
These sashimi blocks (saku) are trimmed and ready for use in various raw or cooked preparations such as sashimi, sushi, or poke bowls. For best taste, we recommend eating it within 2 days or freezing it for up to two weeks.