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
Teriyaki ChalkStream Trout
There are so many ways to enjoy salmon and rainbow trout (it’s close cousin), and so many kinds to love. Our Salmon + Trout Lovers collection takes you on a tour of the world’s best, from fish to roe.
1 lb Nordic Blu Salmon from Norway*
1 lb Loch Duart Salmon from Scotland*
1 lb Ora King Salmon from New Zealand*
6 portions ChalkStream Trout from England
(1) 7 oz. packages of Cold Smoked ChalkStream Trout
(1) 2 oz. jar of American Salmon Roe
*all are skin-on, individually vacuum-packed and super-frozen in 1 lb portions
Origin: Norway, UK, New Zealand, USA (sustainably farmed, wild)
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