This isn't just any salmon, this is wild-caught sockeye salmon. What's the difference? This deep red fish tends to have a richer flavor and more compact flesh than other fish. Like other salmon, it's a great source of omega-3 fatty acids and protein.​ *Due to the nature of fish & their natural oils, this is not a product that can be vacuum-sealed.

COOKING TIP: Okay, here's the trick to crispy salmon skin. Make sure your filet is completely dry and at room temperature. Then, place it skin side down on a hot, lightly oiled pan. Gently push the filet down so that all of the skin is in contact with the hot pan. Don't flip it yet! Let it cook until it's almost done (you'll see the color of the filet become paler and more opaque). Once it's almost how you like it, kiss the other side on the pan. Plate it skin side up to keep it crispy! PS. Due to the firm, compact flesh of sockeye salmon, it also holds up well on the grill.