Sourced from the North Pacific, this deep-water fish is raised sustainably in cold British Columbia.

It's going to have a mild, sweet flavor due to the higher fat content and soft texture.

Ideal Cooking: Grilled, Seared, Baked

THAWING INSTRUCTIONS

Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.

DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results.

IS IT SUSHI-GRADE?

There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.