Fresh, Sushi Grade Salmon by the Pound

Our sushi salmon comes in fresh and is sushi grade, straight from the Faroe Islands and Norway to Rochester. It is sold by the pound for $19.99. Rich orange color, buttery fat and a clean finish make it our go-to salmon for sashimi, poke and sushi rolls - and it is just as good seared or roasted.

Using Salmon for Sushi and Poke

• Keep the salmon very cold and use a sharp knife.
• For sashimi, slice against the grain into pieces about 1/4 inch thick.
• For poke, cube the salmon and toss with soy sauce, sesame oil, green onion and a little chili.
• Serve the same day you slice it.

Eating raw or undercooked seafood may increase your risk of foodborne illness, especially for people with certain medical conditions.

Cooking Sushi Grade Salmon

If you prefer it cooked, pan-sear skin-side down in a hot pan for 4 to 5 minutes, flip, and cook 1 to 3 minutes more. Many people like salmon slightly pink in the center; the FDA recommends 145°F for fully cooked fish.

Storage

Refrigerate immediately and use within one to two days. If you plan to eat it raw, buy it close to the day you will serve it.

Compare Our Salmon

Need several portions? Our best-selling skinless salmon fillets come 4 to 5 per pack. Feeding a crowd? Choose the 3-pound salmon side. For tacos, burgers or salmon bacon, try our budget-friendly salmon strips. Pair with sushi grade ahi tuna for a sushi night, and see all fish in our seafood shop.

Frequently Asked Questions

Is your salmon safe to eat raw?

Our sushi salmon is sold as sushi grade. Keep it very cold and eat it the day you slice it. Eating raw seafood always carries some risk of foodborne illness.

Where does your sushi salmon come from?

It comes in fresh from the Faroe Islands and Norway.

How much salmon do I need per person?

Plan on about 6 to 8 ounces per person for a main course.