Each salmon is hand-picked, bled, and floated in chilled 32-degree sea water aboard our gillnet boat F/V Ellie Maye. These salmon are then delivered to the processing facility for filleting, vacuum sealing, and flash freezing to seal in that fresh "off the boat flavor and texture". These portions are of highest quality and premium sushi grade. Portions remain fresh for two years from pack date if kept frozen.
10 lbs is approximately 25 portions. Each portion is approximately 6 oz and individually vacuum sealed.
