Norwegian Salmon Fillets
Price
$15.00
SKU: XSALMON2
Availability:
-
In Stock
4: 4 pc. Norwegian Salmon Fillets
Price
$40.00
2: 2 pc. Norwegian Salmon Fillets Add-on
Price
$15.00
Price
$15.00
Our boneless and skinless Norwegian Salmon Fillets are farmed in the deep, icy cold waters of Norway. Each filet is flash frozen in 6 oz. portions for convenience – thaw only what you need and the rest can remain frozen. Delivered frozen in a Lobster Gram insulated cooler. Thaw and serve or freeze for up to 6 months.
- 6 oz. portions of boneless and skinless Norwegian Salmon Fillets
- Flash Frozen for freshness
- Individually vacuum packed for convenience
- Preparation and cooking guide
- Delivered in a Lobster Gram insulated cooler
- Can be shipped via 2-day or overnight air
Most Added to Carts
Price
$69.99
- A D’Artagnan exclusive recipe
- 100% natural
- Free-range Moulard ducks
- No hormones, steroids or antibiotics
- Corn and soy feed
- No chemicals, additives or preservatives
- Fully cooked, just heat and serve
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Starting at
$24.99
- Hybrid breed of Muscovy and Pekin ducks
- Pure vegetarian diet includes corn and/or soy
- No antibiotics, no hormones
- Aged seven days on the bone to intensify flavor
- Package contains one half magret duck breast
- Serves 2 as main course
- Sold in an uncooked state
- Product of New York and Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$37.99
- Wild caught
- No additives, preservatives, or antibiotics
- Jumbo size, 16-20 units per lb
- Latin name: Litopenaeus setiferus
- Headless, shell-on, easy-to-peel
- Mild, sweet flavor
- 1 lb per bag, 2 bags total
- Individually Quick Frozen (IQF) to preserve peak freshness
- Product of U.S.A
- For best taste on frozen products, use within 1-2 days after thawing
- Subscription Eligible
