This isn't just any salmon, this is MSC certified wild-caught Alaskan sockeye salmon. What's the difference? This deep red fish tends to have a richer flavour and more compact flesh than other fish. When fish is this fresh, it doesn’t smell or taste…well fishy. You can almost smell the fresh Alaskan breezes when you open this package because these fillets have been flash frozen hours after harvest. Like other salmon, it's a great source of omega-3 fatty acids and protein.​

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 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 opaquer). 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.