When fish is this fresh, it doesn’t smell or taste…well fishy. You can almost smell the fresh ocean breeze when you open this package because these fillets have been flash frozen hours after harvest by our friends at Afishionado. We love them because they have delicate yet firm flesh, a mild flavour and beautiful colour that naturally varies from a light pink to deep orange.

Sustainable Blue Atlantic salmon eats a marine-based diet, just like its wild cousins, their food is free of antibiotics, hormones, colours, and other additives that are commonly used in conventional salmon farming. Sustainable Blue raises premium Ocean Wise recommended salmon with cutting-edge technology on an earth-friendly, land-based recirculating aquaculture operation. The crew at Sustainable Blue, located near the Bay of Fundy in Nova Scotia, are so dedicated to sustainability that they are zero waste and 100% of the effluent is converted to biofuel, as opposed to dumped into our oceans, lakes and rivers.

Atlantic salmon is rich in essential omega-3 fatty acids (EPA and DHA), which decrease inflammation, lower blood pressure, and improve the function of the cells that line arteries. Salmon is also rich in protein, and high in B vitamins, which help turn food into energy and create and repair DNA. Finally, salmon is a good source of potassium, selenium, and antioxidants.

COOKING TIP: Due to its delicate flavour, Atlantic salmon is a popular fish that can be prepared in a variety of ways. You can broil it in the oven, pan-fry it in a hot cast iron skillet, or use your air fryer for a crispy skin. This salmon is leaner than conventionally raised fish, and it cooks faster too. First, thaw it overnight in the fridge or under running water for about 30 minutes. For a simple recipe start by preheating the oven to 205℃ (400℉) and combine 1 tablespoon each of olive oil and lemon juice, a teaspoon of minced garlic, and a pinch of salt and pepper. Add a teaspoon of your favourite fresh or half a teaspoon of dried herbs (we like dill, parsley, chives, thyme or tarragon), mix it all together, and marinade the salmon for 30 minutes. Bake on a tray for 10-15 minutes or until the fish flakes apart and is at least 70℃ (158℉) internally. Serve on a bed of rice with seasonal veg (try grilled asparagus, wilted spinach, or sauteed zucchini and peppers) on the side. Top the fillet with a slice of lemon and garnish with more fresh herbs.