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Salmon Fillet (Blacks Harbor, Ocean Farmed)

$16.49

Credit/Debit card will not be charged until actual fish or seafood is weighed. Actual cost could be slightly more or less depending on actual weight.


Please note if you purchase by the serving that the average serving size is approximately 6oz


Local pick up only


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Salmon is meaty and great for grilling and searing. Salmon is delicious grilled on a cedar plank, seared in a pan, slow-roasted or poached in olive oil. From Blacks Harbour’s Ocean Farm in Canada.  Skin and bloodline (dark, bruise-colored line or grey after cooking) can be removed before cooking or it can be left in.  Remove bloodline before serving. 

Preparation: 

Place in a medium-hot pan with a little Canola or Grapeseed oil (ideal because it has a high smoking point) non skin-side down first.  Timing depends on thickness of the fish but you want it to be slightly opaque on the sides about ⅓ of the thickness of the fish before flipping. It is best served medium to medium-rare and is considered done when you can still see a little rare on the side still or you can check with a meat thermometer at about 125-130 F.  Keep in mind it will continue to cook a little after removing from the heat.

Products specifications
Ordering Minimum Time Orders must be placed 48 prior to pickup. If you need an order sooner, please call for availability.
Disclaimer Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Type Fish
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Description

Salmon is meaty and great for grilling and searing. Salmon is delicious grilled on a cedar plank, seared in a pan, slow-roasted or poached in olive oil. From Blacks Harbour’s Ocean Farm in Canada.  Skin and bloodline (dark, bruise-colored line or grey after cooking) can be removed before cooking or it can be left in.  Remove bloodline before serving. 

Preparation: 

Place in a medium-hot pan with a little Canola or Grapeseed oil (ideal because it has a high smoking point) non skin-side down first.  Timing depends on thickness of the fish but you want it to be slightly opaque on the sides about ⅓ of the thickness of the fish before flipping. It is best served medium to medium-rare and is considered done when you can still see a little rare on the side still or you can check with a meat thermometer at about 125-130 F.  Keep in mind it will continue to cook a little after removing from the heat.

Products specifications
Ordering Minimum Time Orders must be placed 48 prior to pickup. If you need an order sooner, please call for availability.
Disclaimer Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Type Fish
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