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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

Chefs at Home: (video) How to Make Crispy Skin Salmon

  • Chef David Blessing
  • 1 min read

By Chef David Blessing of Longwood Venues in Boston and Newport

Learn how to perfectly cook salmon with a crispy skin at home with Chef David Blessing of Longwood Venues in Boston and Newport. Here he prepares Nordic Blu Salmon from Norway, the only Atlantic Salmon to get a 'Green - Best Choice' rating from the Monterey Bay Aquarium Seafood Watch program.

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Nordic Blu Salmon
24.00

Rated “Green — Best Choice” by the Monterey Bay Aquarium Seafood Watch® program, Nordic Blu gets top marks on taste and sustainability.

Sold in 1 lb skin-on portions, individually vacuum-packed and super-frozen

If you want more Nordic Blu, try collars, short cuts, salmon bellies and poke packs.

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