Taste the Difference.
We exclusively use Pacific salmon!
Beetroot and coriander cured with the coho salmon for a minimum of 48 hours. After the curing process the salmon chills for another 12 hours to intensify the flavour and for the salmon to firm up. After that the salmon is vacuum sealed, frozen and ready for delivery.
Beetroot & Coriander Cured Coho Salmon
Keep frozen. Up to 6 months in a freezer. Once thawed, Up to 2 weeks in a refrigerator.