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Origin: Atlantic: Norway & Chile / Pink: China / Pacific: Canada

Atlantic Salmon: Salmo salar, Sockeye Salmon: Oncorhynchus nerka

Catch : Atlantic: Farm-raised, Sockeye: Wild-caught

Harvest Method : Atlantic: Net Pens / Cages (Marine Only), Sockeye: Lift Nets


Salmon, water, salt


Atlantic Salmon are farm-raised with a medium-firm texture and large pink to orange flakes. Individually vacuum packed skinless and boneless portions are convenient for use in a multitude of cooking options.Deep Skinned / Skinless / Skin-On, IVP / IQF. Portions available in various sizes: 4, 5, 6, 7, 8 oz.

Wild-caught Pink Salmon has pale pink flesh and a mild flavour. The texture is softer than most salmon and has a small flake. Skinless, boneless, skin-on, IVP, IQF. Available n various formats and sizes: Fillets / Sides – 1-3, 2-3 lb. Portions / Loins – 2-4, 4, 6, 8, 10 oz.

Wild-caught Pacific Salmon are medium flavoured with medium flakes. Boneless, Skin-On, IQF. 5-7 oz portions / sides.

  • Raw
  • Farmed
  • Wild-Caught
  • Main Entrée
  • Responsibly Sourced


Suggested Cooking

  • GRILL: 4-5 mins per side
  • MICROWAVE: 4-5 mins per portion
  • BAKE: 15-20 mins / 175°C (350°F)
  • PAN-FRY: 2-3 mins per side

Handling Instructions

Keep frozen until use. Thaw in refrigerator. Cook to an internal temperature of 72°C (160°F). Refrigerate leftovers. Always wash your hands before handling.