SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Seared Salmon with King Oyster Mushrooms, Bok Choy & Seaweed Salad by Chef Meghan Thompson of SRV in Boston
How to Make Crispy Skin Salmon (VIDEO) by Chef David Blessing of Longwood Venues in Boston and Newport, RI
Ora King Crudo by Chef Robert Sisca of Bistro du Midi in Boston
Crispy Skin ChalkStream Trout with Fresh Herbs and Peas by Chef Carl Dooley of The Table in Cambridge