Sushi Grade Salmon Loin Strip Swordfish transferred the claw and knuckle

transferred the claw and knuckle meat to the head cavity

It comes from Pacific salmon and has an intense taste

See fish terms for more useful information

hence the price tag

Obviously the most popular way to serve black cod is in a miso marinade

Sushi Grade Salmon Loin Strip Swordfish transferred the claw and knuckleA single, elegant strip cut from the back of the salmon the loin, if you like which is the leanest, firmest part of the fish and exactly what you want for sashimi. Each strip weighs 100150g, enough for a generous plate of sashimi for two, or a very indulgent one. Cut and frozen at peak freshness, which is not a compromise but a virtue: freezing is precisely what makes raw fish safe to eat, and it's how the best sushi restaurants do it too. Simply