Taste the Difference:
We exclusively uses Pacific Salmon!
Beetroot & Coriander cured Coho Salmon is cured for a minimum of 48 hours. After the curing process the Salmon chills for another 12 hours to intensify the flavour and for the meat to firm up. After that the cured Salmon is vacuum sealed, frozen and ready for delivery.
Beetroot & Coriander cured Coho Salmon
- Keep frozen
- The frozen Salmon will keep for 6 month in a freezer
- Once thawed, the Salmon will keep for 2 weeks in a fridge