Why This Salmon Is Different

Not all salmon portions are created equal.

For this product, Nordic Catch selects only the most beautifully marbled pieces, typically from the center and belly sections of the fillet—the parts prized by sushi chefs for their balance of fat and texture.

These portions are:

• Skinless for easy slicing
• Richly marbled
• Uniformly cut for sashimi
• Hand-selected from premium Icelandic salmon

The result is a piece that behaves more like a sushi bar salmon loin than a standard salmon portion.

Premium Icelandic Salmon

Our salmon comes from Iceland’s cold North Atlantic waters, where strong currents and pristine conditions produce fish known for:

• Clean, refined flavor
• Balanced fat structure
• Firm yet silky texture
• Consistent quality

Nordic Catch remains one of the only online seafood retailers specializing in Icelandic seafood, offering salmon sourced from one of the world’s most respected aquaculture regions.

What Is a Salmon Loin?

The loin is the most desirable section of the salmon fillet.

It offers:

• the best balance of fat and lean
• clean slicing for sashimi
• consistent texture
• superior presentation

Sushi chefs prefer the loin for sashimi and nigiri because it produces perfect slices with smooth mouthfeel and rich flavor.

Flavor & Texture

Expect a salmon experience similar to what you would find at a high-end sushi bar.

Flavor profile:

• Buttery richness
• Clean ocean freshness
• Balanced natural fat
• Silky texture when sliced

The marbling in these pieces creates the melt-in-your-mouth quality that sushi lovers seek.

Ideal For

• Sashimi
• Sushi rolls
• Nigiri
• Poke bowls
• Salmon crudo
• Tartare

Because the skin has already been removed, these portions are ready for immediate slicing and preparation.

Product Details

Product: Salmon Loin, Sashimi Ready
Origin: Iceland
Species: Atlantic Salmon
Cut: Center / belly loin selection
Skin: Skinless
Average Weight: 8-10oz
Condition: Frozen
Packaging: Vacuum sealed

How to Slice for Sashimi

For best results:

1. Use a long, sharp knife
2. Slice against the grain
3. Cut smooth, single strokes rather than sawing

The natural fat lines in the loin help guide beautiful sashimi cuts.

Storage

Keep frozen immediately upon delivery

Thaw slowly under refrigeration

Consume shortly after opening

Vacuum-sealed salmon freezes exceptionally well.