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Fish: Salmon Steaks
Out of stock
Description: Salmon steaks are meaty, thick, bone-in bi-sections of the fish are perfect for the grill! Season and sear, or grill to perfection. Don’t let the bones frighten you: once cooked, insert your fork near the center bone and slide out, letting the longer bones guide your fork, to easily separate the meat.
Recipe: With warm weather looming right around the corner, it's almost grilling season. We love this Salmon Steaks with Soy-Maple Glaze. Comes together quickly and is delicious!
Storage: Keep frozen until ready to eat. The best way to thaw this fish is slowly, and ideally in a refrigerator. If you put the steak in the fridge first thing in the morning it's usually close to being thawed by dinner time. You can also thaw overnight in the fridge and prepare within 1-2 days of thawing.
This Sockeye Salmon is once-frozen hours after catch to pass on the best color, flavor, and texture you can find outside Alaska.
Recipe: With warm weather looming right around the corner, it's almost grilling season. We love this Salmon Steaks with Soy-Maple Glaze. Comes together quickly and is delicious!
Storage: Keep frozen until ready to eat. The best way to thaw this fish is slowly, and ideally in a refrigerator. If you put the steak in the fridge first thing in the morning it's usually close to being thawed by dinner time. You can also thaw overnight in the fridge and prepare within 1-2 days of thawing.
This Sockeye Salmon is once-frozen hours after catch to pass on the best color, flavor, and texture you can find outside Alaska.