This is a favourite among the Toronto chefs who shop with us.

The flesh is moderately firm with large, delicate flakes and the naturally high oil content gives it a silky, buttery texture and rich, sweet, umami flavour. It also keeps the salmon moist, greatly reducing the risk of over-cooking. It’s a versatile fish ideal for sashimi and sushi, cured for gravlax, or cold smoked. Bake it with asparagus and ripe cherry tomatoes, or pan-fry in butter with garlic and lemon. The Omega-3 content is the highest of any salmon, and it’s also high in protein.