{"title":"Salmon","description":"\u003ch3\u003e\u003cstrong\u003eWild-Caught Salmon — Premium Quality, Naturally Better\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cstrong\u003ePure. Sustainable. Sashimi-grade.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNot all salmon is created equal.\u003c\/p\u003e\n\u003cp\u003eOur \u003cstrong\u003ewild-caught salmon collection\u003c\/strong\u003e is sourced from pristine Canadian Pacific waters and \u003cstrong\u003efrozen at peak freshness\u003c\/strong\u003e — delivering richer flavour, firmer texture, and sashimi-grade quality straight to your kitchen.\u003c\/p\u003e\n\u003cp\u003eKing (Chinook) for rich, buttery indulgence. Sockeye for that signature deep-red colour and clean Pacific flavour. Both available in full fillets and tail portions.\u003c\/p\u003e\n\u003cp\u003eWhether you're plating sashimi at home, searing a weeknight dinner, or sending a premium food gift, this is salmon at its best.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eSustainably sourced\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe work with trusted suppliers who prioritise:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eResponsible fishing practices\u003c\/li\u003e\n\u003cli\u003eEnvironmental sustainability\u003c\/li\u003e\n\u003cli\u003eConsistent premium quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e👉 Better for you, and better for the oceans.\u003c\/p\u003e","products":[{"product_id":"i-j-the-finest-frozen-salmon-fillets-skin-on","title":"I\u0026J The Finest Frozen Salmon Fillets-Skin On 500g","description":null,"brand":"My Meat Man","offers":[{"title":"Default Title","offer_id":61384292139378,"sku":"S-I\u0026JSSO-11_1","price":269.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/i-j-salmon-skin-on.png?v=1777538636"},{"product_id":"canadian-frozen-wild-king-salmon-tail-110-g","title":"Canadian Wild King Salmon Fillet Tail Sashimi Grade (Frozen)","description":"\u003cp\u003e\u003cstrong\u003eThe most premium wild salmon — rich, buttery and incredibly smooth.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy this is one of our top products\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eWild-caught Canadian King (Chinook) salmon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNaturally higher in fat = richer, more tender texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDeep flavour with a smooth, buttery finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFrozen at peak freshness to lock in quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRestaurant-quality — perfect for both simple and elevated meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eMatches perfectly with Leeuwin Prelude \u003ca href=\"https:\/\/www.mywineman.com\/products\/2024-leeuwin-estate-prelude-chardonnay?variant=44426629939269\"\u003eChardonnay\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eMy Meat Man\u003c\/h4\u003e\n\u003cp\u003eThis is for someone who wants the best salmon experience.\u003c\/p\u003e\n\u003cp\u003eIf sockeye is clean and structured, King salmon is richer, softer and more indulgent.\u003c\/p\u003e\n\u003cp\u003eIn my view, this is the most luxurious salmon you can cook at home — incredibly forgiving, deeply flavourful and very hard to get wrong.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is premium seafood that feels like a restaurant meal.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhat makes this stand out\u003c\/h4\u003e\n\u003cp\u003eKing salmon (also known as Chinook) is prized for its higher natural fat content.\u003c\/p\u003e\n\u003cp\u003eThat means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003emore flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003emore juiciness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003emore tenderness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCompared to sockeye:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003esofter texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ericher mouthfeel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eless lean, more indulgent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e   This is why chefs choose King salmon for premium dishes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Enjoy — Raw (Sashimi Style)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSimple is best.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1 — Thaw properly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eThaw slowly in the fridge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eKeep cold at all times\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2 — Slice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eUse a sharp knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSlice against the grain into clean pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3 — Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSoy sauce\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWasabi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLemon (optional)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThat's it — let the fish speak for itself.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Cook King Salmon\u003c\/h4\u003e\n\u003cp\u003eBecause of its natural fat:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ethis is one of the easiest fish to cook well\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePan-Seared (Best Method)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1 — Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eThaw fully in the fridge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePat dry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSeason with salt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2 — Cook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eMedium heat (not too hot)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSkin side down first\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCook 4–5 minutes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFlip and cook 2–3 minutes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eOven (Easy Option)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e180°C oven\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e10–14 minutes depending on thickness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eDoneness Guide\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eMedium rare: soft, slightly translucent centre (best)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMedium: just cooked through\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKing salmon stays juicy even if slightly overcooked\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePro Tips\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eLower heat than other fish — let the fat render slowly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDon't over-handle — it's naturally tender\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eKeep seasoning simple — salt, lemon, olive oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat for both beginners and confident cooks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eServing Ideas\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003esimple pan-seared with greens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003erice bowls\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003epasta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003elight salads\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003elemon + olive oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWorks for both quick meals and premium dinners\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy this is a smart buy\u003c\/h4\u003e\n\u003cp\u003eIf you want the most premium, forgiving and flavourful salmon, this is a standout.\u003c\/p\u003e\n\u003cp\u003eIt delivers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003erich, buttery texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003econsistent cooking results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003erestaurant-quality experience\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eentertaining\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003epremium meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ecustomers stepping up from sockeye\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eDelivery \u0026amp; Storage\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFast delivery across Hong Kong\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTemperature-controlled to maintain quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eKeep frozen at -18°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThaw in fridge before use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eConsume within 1–2 days after thawing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not refreeze once thawed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eFrequently Asked Questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is King salmon?\u003c\/strong\u003e\u003cbr\u003eKing (Chinook) salmon is the most premium species of wild salmon, known for its high fat content and rich flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from sockeye?\u003c\/strong\u003e\u003cbr\u003eKing salmon is richer, softer and more buttery, while sockeye is leaner and more structured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it easy to cook?\u003c\/strong\u003e\u003cbr\u003eYes — one of the most forgiving fish due to its natural fat content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I eat it raw?\u003c\/strong\u003e\u003cbr\u003eThis product is best enjoyed cooked unless specifically labelled sashimi-grade.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eFinal Word\u003c\/h4\u003e\n\u003cp\u003eThis is premium salmon at its best.\u003c\/p\u003e\n\u003cp\u003eRich, tender and incredibly easy to cook, it delivers a restaurant-quality result with very little effort.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you want to upgrade your salmon — this is the one.\u003c\/strong\u003e\u003c\/p\u003e","brand":"My Meat Man","offers":[{"title":"120g","offer_id":61771650695538,"sku":null,"price":69.48,"currency_code":"HKD","in_stock":false},{"title":"130g","offer_id":61627976483186,"sku":"S-WF-05_130","price":75.27,"currency_code":"HKD","in_stock":false},{"title":"150g","offer_id":61627977236850,"sku":null,"price":86.85,"currency_code":"HKD","in_stock":true},{"title":"160g","offer_id":61627977335154,"sku":null,"price":92.64,"currency_code":"HKD","in_stock":true},{"title":"170g","offer_id":61627978547570,"sku":null,"price":98.43,"currency_code":"HKD","in_stock":true},{"title":"180g","offer_id":61627978678642,"sku":null,"price":104.22,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/canadian-wild-king-salmon-fillet-tail-sashimi-grade.png?v=1778632633"},{"product_id":"canadian-organic-king-salmon-whole-fillet-sashimi-grade-frozen","title":"Canadian Wild King Salmon Whole Fillet Sashimi Grade (Frozen)","description":"\u003ch3\u003eThe King of Salmon — Wild-Caught from Canadian Waters\u003c\/h3\u003e\n\u003cp\u003eExperience the pinnacle of Pacific salmon. Our Canadian Wild King Salmon (Chinook) whole fillets are hand-selected for sashimi grade quality — meaning every piece meets the exacting standards for raw consumption. Rich in natural omega-3 oils, the flesh is deep coral-pink, buttery on the palate, and carries a clean, ocean-fresh finish that farmed salmon simply cannot replicate.\u003c\/p\u003e\n\u003ch4\u003eWhy Wild King Salmon?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi Grade\u003c\/strong\u003e — handled and frozen at peak freshness to preserve texture and flavour for raw or lightly cooked preparations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild-Caught in Canada\u003c\/strong\u003e — sustainably sourced from pristine Pacific waters, free from antibiotics and artificial colouring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole Fillet\u003c\/strong\u003e — minimal trim loss, maximum yield; skin-on to lock in moisture during cooking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptionally Rich\u003c\/strong\u003e — higher fat content than other salmon species delivers a melt-in-the-mouth texture ideal for sashimi, sushi, tataki, or pan-searing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIQF Frozen\u003c\/strong\u003e — individually quick-frozen at source to lock in peak freshness; thaw overnight in the fridge for best results\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eServing Suggestions\u003c\/h4\u003e\n\u003cp\u003eSlice thinly for sashimi or nigiri. Cure lightly with salt and citrus for a gravlax. Sear skin-side down in a hot pan for a restaurant-quality main. Pairs beautifully with yuzu ponzu, pickled ginger, or a classic dill cream.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18°C or below. Once thawed, consume within 24 hours and do not refreeze. Thaw in the refrigerator overnight for best texture.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAvailable in multiple weight options from 760g to 960g. All weights are approximate and reflect the natural variation of wild-caught fish.\u003c\/em\u003e\u003c\/p\u003e","brand":"My Meat Man","offers":[{"title":"760g","offer_id":61458672255346,"sku":"S-CO-14F_760","price":455.24,"currency_code":"HKD","in_stock":false},{"title":"860g","offer_id":61458672288114,"sku":"S-CO-14F_860","price":515.14,"currency_code":"HKD","in_stock":false},{"title":"900g","offer_id":61458672320882,"sku":"S-CO-14F_900","price":539.1,"currency_code":"HKD","in_stock":false},{"title":"920g","offer_id":61458672353650,"sku":"S-CO-14F_920","price":551.08,"currency_code":"HKD","in_stock":false},{"title":"930g","offer_id":61458672386418,"sku":"S-CO-14F_930","price":557.07,"currency_code":"HKD","in_stock":false},{"title":"960g","offer_id":61458672419186,"sku":"S-CO-14F_960","price":575.04,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/king-salmon-whole-fillet.png?v=1777453293"},{"product_id":"canadian-frozen-wild-sockeye-salmon-fillet-sashimi-grade","title":"Canadian Wild Sockeye Salmon Fillet Sashimi Grade (Frozen)","description":"\u003ch4\u003eBuy better\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWild-caught, sashimi grade and frozen at peak freshness — Canadian Wild Sockeye Salmon Fillet.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWild-caught in Canada | Sockeye — the most flavourf\u003cimg\u003eul of all salmon species | Sashimi grade — clean enough to eat raw | Frozen at peak freshness | 90g–130g portions\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy Canadian Wild Sockeye Salmon\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWild-caught — not farmed. The difference in flavour, texture and nutritional profile is immediate and significant.\u003c\/li\u003e\n\u003cli\u003eSockeye — the most intensely flavoured of all Pacific salmon species, with a deep red colour that reflects its natural diet of krill and zooplankton\u003c\/li\u003e\n\u003cli\u003eSashimi grade — handled and frozen to a standard suitable for raw consumption\u003c\/li\u003e\n\u003cli\u003eFrozen at peak freshness — flash-frozen at sea to lock in quality at the moment of catch\u003c\/li\u003e\n\u003cli\u003eLean and firm — a completely different eating experience to farmed Atlantic salmon\u003c\/li\u003e\n\u003cli\u003ePortioned — 90g to 130g fillets, the right size for a single serving\u003c\/li\u003e\n\u003cli\u003ePairs beautifully with \u003ca href=\"https:\/\/www.mywineman.com\/products\/2022-terra-sancta-mysterious-diggings-pinot-noir?_pos=2\u0026amp;_sid=4f58d061f\u0026amp;_ss=r\"\u003ePinot Noir\u003c\/a\u003e — the classic wine pairing for wild salmon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eMy Meat Man\u003c\/h4\u003e\n\u003cp\u003eThis is the salmon that tastes like salmon is supposed to taste.\u003c\/p\u003e\n\u003cp\u003eIf you have only eaten farmed Atlantic salmon, wild sockeye is a revelation. Farmed salmon is soft, fatty and mild — the result of a controlled diet and a sedentary life in a pen. Wild sockeye has spent its life swimming in cold Pacific waters, feeding on krill and zooplankton. The result is a fish that is leaner, firmer, deeper in colour and more intensely flavoured than anything farmed salmon can offer.\u003c\/p\u003e\n\u003cp\u003eThe deep red colour is not artificial — it comes from the astaxanthin in the krill that sockeye eat. It is the same pigment that makes flamingos pink. In salmon, it is a marker of a wild, natural diet and a genuinely healthy fish.\u003c\/p\u003e\n\u003cp\u003eSashimi grade means this fish has been handled and frozen to a standard that makes it safe and appropriate for raw consumption. Eat it as sashimi, slice it for a poke bowl, or cook it — quickly, at high heat, and not a moment longer than necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe salmon that tastes like salmon is supposed to taste.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWild vs farmed salmon — the key differences\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ecolour — wild sockeye is deep red from natural krill diet. Farmed salmon is pale pink, often colour-enhanced.\u003c\/li\u003e\n\u003cli\u003etexture — wild is firm and structured. Farmed is soft and fatty.\u003c\/li\u003e\n\u003cli\u003eflavour — wild is intense, clean and complex. Farmed is mild and oily.\u003c\/li\u003e\n\u003cli\u003efat — wild is leaner with a better omega-3 to omega-6 ratio. Farmed is higher in total fat.\u003c\/li\u003e\n\u003cli\u003ediet — wild eats krill and zooplankton. Farmed eats processed pellets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eWhat is sashimi grade?\u003c\/h4\u003e\n\u003cp\u003eSashimi grade indicates that the fish has been:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ecaught and handled under strict hygiene conditions\u003c\/li\u003e\n\u003cli\u003eflash-frozen rapidly to eliminate parasites and preserve freshness\u003c\/li\u003e\n\u003cli\u003emaintained at the correct temperature throughout the cold chain\u003c\/li\u003e\n\u003cli\u003eassessed as suitable for raw consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSashimi grade is not a regulated certification — it is a standard of handling and freezing. Always thaw correctly and consume promptly after thawing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Eat Raw (Sashimi)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eThaw slowly in the fridge overnight — never at room temperature\u003c\/li\u003e\n\u003cli\u003eKeep cold at all times — work quickly once out of the fridge\u003c\/li\u003e\n\u003cli\u003eUse a sharp knife and slice against the grain into clean, even pieces\u003c\/li\u003e\n\u003cli\u003eServe with soy sauce, wasabi and pickled ginger\u003c\/li\u003e\n\u003cli\u003eA squeeze of lemon or yuzu brightens the flavour\u003c\/li\u003e\n\u003cli\u003eEat immediately — do not leave raw fish at room temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Cook\u003c\/h4\u003e\n\u003cp\u003eWild sockeye is leaner than farmed salmon — it cooks faster and dries out more quickly if overcooked. The rule: high heat, short time, slightly underdone.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePan-Seared (Best Method)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eThaw fully and pat completely dry — moisture is the enemy of a good sear\u003c\/li\u003e\n\u003cli\u003eSeason with salt just before cooking\u003c\/li\u003e\n\u003cli\u003eHigh heat, neutral oil — the pan should be very hot before the fish goes in\u003c\/li\u003e\n\u003cli\u003eSkin side down first — press gently for the first 30 seconds to prevent curling\u003c\/li\u003e\n\u003cli\u003eCook 3–4 minutes skin side, flip and cook 1–2 minutes flesh side\u003c\/li\u003e\n\u003cli\u003eRest for 1 minute before serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eOven\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e180°C, 8–12 minutes depending on thickness\u003c\/li\u003e\n\u003cli\u003eThe fish is done when it flakes at the thickest point but the centre is still slightly translucent\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eDoneness Guide\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003emedium rare — slightly translucent at the centre. The best way to eat wild sockeye.\u003c\/li\u003e\n\u003cli\u003emedium — just cooked through, still moist\u003c\/li\u003e\n\u003cli\u003ewell done — dry and less flavourful. Avoid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003ePro Tips\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePat completely dry before cooking — moisture prevents a proper sear and good skin\u003c\/li\u003e\n\u003cli\u003eDo not overcook — wild sockeye is leaner than farmed and dries out faster\u003c\/li\u003e\n\u003cli\u003eHigh heat is essential for a good sear — medium heat produces steamed, not seared, fish\u003c\/li\u003e\n\u003cli\u003eKeep seasoning simple — salt, lemon and good olive oil. The fish does not need help.\u003c\/li\u003e\n\u003cli\u003eThe skin is delicious when properly crisped — do not remove it before cooking\u003c\/li\u003e\n\u003cli\u003eThaw in the fridge, never at room temperature — food safety and quality both depend on it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eServing Suggestions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003esashimi with soy sauce, wasabi and pickled ginger — pair with \u003ca href=\"https:\/\/www.mywineman.com\/products\/2022-terra-sancta-mysterious-diggings-pinot-noir?_pos=2\u0026amp;_sid=4f58d061f\u0026amp;_ss=r\"\u003ePinot Noir\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003epoke bowl with sushi rice, edamame, avocado, cucumber and sesame\u003c\/li\u003e\n\u003cli\u003epan-seared with crispy skin, lemon butter and capers — pair with \u003ca href=\"https:\/\/www.mywineman.com\/products\/2022-terra-sancta-mysterious-diggings-pinot-noir?_pos=2\u0026amp;_sid=4f58d061f\u0026amp;_ss=r\"\u003ePinot Noir\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003esalmon tataki — briefly seared on the outside, raw within, with ponzu and ginger\u003c\/li\u003e\n\u003cli\u003ewith steamed rice, soy sauce and sesame oil — the simplest and most satisfying preparation\u003c\/li\u003e\n\u003cli\u003ewith roasted vegetables and a drizzle of miso glaze\u003c\/li\u003e\n\u003cli\u003ecold with a Japanese-style sesame dressing over greens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy this is a smart buy\u003c\/h4\u003e\n\u003cp\u003eWild sockeye salmon at sashimi grade, portioned for a single serving, delivered frozen at peak freshness to your door in Hong Kong. The quality of this fish — the colour, the flavour, the texture — is immediately apparent the first time you eat it.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ewild-caught — the flavour and nutritional profile that farmed salmon cannot match\u003c\/li\u003e\n\u003cli\u003esashimi grade — the flexibility to eat raw or cooked\u003c\/li\u003e\n\u003cli\u003eportioned — 90g to 130g, the right size for a single serving with no waste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal for sashimi nights, poke bowls, weeknight dinners and anyone who wants to eat genuinely premium wild salmon at home.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eYou may also like:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/canadian-wild-sockeye-salmon-fillet-sashimi-grade-tail-pieces-frozen\"\u003eCanadian Wild Sockeye Salmon Tail Pieces — Sashimi Grade\u003c\/a\u003e — the same wild sockeye, tail portions at a different price point\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/canadian-organic-wild-king-salmon-fillet-sashimi-grade-frozen\"\u003eCanadian Organic Wild King Salmon Fillet — Sashimi Grade\u003c\/a\u003e — the premium upgrade. King salmon — the largest, richest and most prized of all Pacific salmon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eDelivery \u0026amp; Storage\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFast delivery across Hong Kong\u003c\/li\u003e\n\u003cli\u003eTemperature-controlled to maintain the cold chain\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep frozen at -18°C until ready to use\u003c\/li\u003e\n\u003cli\u003eThaw in the fridge overnight — never at room temperature\u003c\/li\u003e\n\u003cli\u003eConsume within 1–2 days of thawing\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eFrequently Asked Questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this really sashimi grade?\u003c\/strong\u003e\u003cbr\u003eYes — this fish has been handled and frozen to a standard suitable for raw consumption. Always thaw correctly in the fridge and consume promptly after thawing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between sockeye and King salmon?\u003c\/strong\u003e\u003cbr\u003eSockeye is leaner, firmer and more intensely flavoured. King salmon (Chinook) is larger, richer and higher in fat — the most prized and most expensive of all Pacific salmon. Both are wild-caught and sashimi grade. See the Canadian Organic Wild King Salmon for the premium option.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is wild salmon better than farmed?\u003c\/strong\u003e\u003cbr\u003eWild salmon is leaner, firmer and more intensely flavoured than farmed. It has a better omega-3 to omega-6 ratio, a natural diet and no artificial colour enhancement. The deep red of wild sockeye is entirely natural — from the krill in its diet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it frozen?\u003c\/strong\u003e\u003cbr\u003eFlash-freezing at sea locks in quality at the moment of catch — the fish is fresher frozen than most “fresh” fish that has spent days in transit. Freezing also eliminates parasites, which is why it is suitable for raw consumption.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I know when it is cooked?\u003c\/strong\u003e\u003cbr\u003eThe fish is done when it flakes at the thickest point but the centre is still slightly translucent. Wild sockeye is best at medium rare — slightly underdone rather than overcooked.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eFinal Word\u003c\/h4\u003e\n\u003cp\u003eCanadian Wild Sockeye Salmon is the salmon that tastes like salmon is supposed to taste.\u003c\/p\u003e\n\u003cp\u003eWild-caught, deep red, firm and clean — eat it raw as sashimi, sear it at high heat for 4 minutes, or slice it for a poke bowl. Keep it simple. The fish does the rest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild. Sashimi grade. The salmon that needs no introduction.\u003c\/strong\u003e\u003c\/p\u003e","brand":"My Meat Man","offers":[{"title":"90g","offer_id":61458675335538,"sku":null,"price":49.41,"currency_code":"HKD","in_stock":false},{"title":"100g","offer_id":61458675368306,"sku":null,"price":54.9,"currency_code":"HKD","in_stock":true},{"title":"110g","offer_id":61458675401074,"sku":null,"price":60.39,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/canadian-wild-sockeye-salmon-fillet-sashimi-grade-hero.png?v=1778632648"},{"product_id":"canadian-frozen-wild-sockeye-salmon-fillet-sashimi-grade-tail-pieces","title":"Canadian Wild Sockeye Salmon Fillet Tail Sashimi Grade (Frozen)","description":"\u003ch4\u003eBuy better\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSame premium sockeye salmon — more value, just in smaller tail portions.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eWhy this is a smart buy\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eWild-caught Canadian sockeye salmon\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSashimi-grade quality (suitable for raw consumption)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTail portions — same fish, better value\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLean, clean and naturally rich in flavour\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFrozen at peak freshness to lock in quality\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Enjoy — Raw (Sashimi Style)\u003c\/h4\u003e\n\u003cp\u003eThaw slowly in the fridge. Use a sharp knife and slice against the grain. Serve with soy, wasabi and lemon.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Cook Sockeye Salmon\u003c\/h4\u003e\n\u003cp\u003eSockeye is leaner than farmed salmon, so don't overcook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Seared (Best Method):\u003c\/strong\u003e Thaw fully, pat dry, season lightly. Medium-high heat. Cook 3–4 minutes per side.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven:\u003c\/strong\u003e 180°C for 8–12 minutes. Slightly translucent centre = ideal.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhat you can make\u003c\/h4\u003e\n\u003cp\u003eSashimi, poke bowls, rice bowls, salads, pan-seared dishes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eDelivery \u0026amp; Storage\u003c\/h4\u003e\n\u003cp\u003eFast delivery across Hong Kong. Keep frozen at -18°C. Thaw in fridge before use. Consume within 1–2 days. Do not refreeze.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eFinal Word\u003c\/h4\u003e\n\u003cp\u003eSame sashimi-grade quality, more everyday usability and better value.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you want sashimi-grade salmon without the premium price — this is it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePerfect Wine Pairing\u003c\/h4\u003e\n\u003cp\u003eThe rich, oily flesh of wild sockeye salmon is a classic pairing with a vibrant Tasmanian Pinot Noir — the \u003ca href=\"https:\/\/www.mywineman.com\/products\/2023-bay-of-fires-pinot-noir?variant=44419663429701\" target=\"_blank\"\u003e2023 Bay of Fires Pinot Noir\u003c\/a\u003e, available from our sister store \u003ca href=\"https:\/\/www.mywineman.com\" target=\"_blank\"\u003eMy Wine Man\u003c\/a\u003e — a vibrant Tasmanian Pinot with red cherry, spice, and silky tannins that is the classic pairing for premium wild salmon.\u003c\/p\u003e","brand":"My Meat Man","offers":[{"title":"90g","offer_id":61458681004402,"sku":null,"price":38.61,"currency_code":"HKD","in_stock":true},{"title":"110g","offer_id":61458681069938,"sku":null,"price":47.19,"currency_code":"HKD","in_stock":true},{"title":"120g","offer_id":61458681102706,"sku":null,"price":51.48,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/canadian-wild-sockeye-salmon-fillet-tail-sashimi-grade.png?v=1778134196"},{"product_id":"canadian-frozen-wild-king-salmon-fillet","title":"Canadian Wild King Salmon Fillet Sashimi Grade (Frozen)","description":"\u003cp\u003e\u003cstrong\u003eThe most premium wild salmon — rich, buttery and incredibly smooth.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy this is one of our top products\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eWild-caught Canadian King (Chinook) salmon\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eNaturally higher in fat = richer, more tender texture\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eDeep flavour with a smooth, buttery finish\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFrozen at peak freshness to lock in quality\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eRestaurant-quality — perfect for both simple and elevated meals\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eWine Pairing\u003c\/h4\u003e\n\u003cp\u003eKing salmon's rich, buttery fat calls for a wine with enough body and texture to match.\u003c\/p\u003e\n\u003cp\u003eOur top recommendation:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.mywineman.com\/products\/2024-leeuwin-estate-prelude-chardonnay?variant=44426629939269\"\u003eLeeuwin Estate Prelude Chardonnay\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFull-bodied with creamy oak and stone fruit notes\u003c\/li\u003e\n\u003cli\u003eComplements the salmon's natural fat without overpowering it\u003c\/li\u003e\n\u003cli\u003eA classic pairing — elegant and effortless\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAvailable at \u003ca href=\"https:\/\/www.mywineman.com\"\u003emywineman.com\u003c\/a\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eMy Meat Man\u003c\/h4\u003e\n\u003cp\u003eThis is for someone who wants the best salmon experience.\u003c\/p\u003e\n\u003cp\u003eIf sockeye is clean and structured, King salmon is richer, softer and more indulgent.\u003c\/p\u003e\n\u003cp\u003eIn my view, this is the most luxurious salmon you can cook at home — incredibly forgiving, deeply flavourful and very hard to get wrong.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is premium seafood that feels like a restaurant meal.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhat makes this stand out\u003c\/h4\u003e\n\u003cp\u003eKing salmon (also known as Chinook) is prized for its higher natural fat content.\u003c\/p\u003e\n\u003cp\u003eThat means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003emore flavour\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003emore juiciness\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003emore tenderness\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCompared to sockeye:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003esofter texture\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ericher mouthfeel\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eless lean, more indulgent\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is why chefs choose King salmon for premium dishes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Enjoy — Raw (Sashimi Style)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSimple is best.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1 — Thaw properly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eThaw slowly in the fridge\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep cold at all times\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2 — Slice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eUse a sharp knife\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSlice against the grain into clean pieces\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3 — Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eSoy sauce\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eWasabi\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLemon (optional)\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThat's it — let the fish speak for itself.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Cook King Salmon\u003c\/h4\u003e\n\u003cp\u003eBecause of its natural fat, \u003cstrong\u003ethis is one of the easiest fish to cook well.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePan-Seared (Best Method)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1 — Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eThaw fully in the fridge\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ePat dry\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSeason with salt\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2 — Cook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eMedium heat (not too hot)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eAdd oil\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSkin side down first\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eCook 4–5 minutes\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFlip and cook 2–3 minutes\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eOven (Easy Option)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e180°C oven\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e10–14 minutes depending on thickness\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eDoneness Guide\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eMedium rare: soft, slightly translucent centre (best)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eMedium: just cooked through\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKing salmon stays juicy even if slightly overcooked.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePro Tips\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eLower heat than other fish — let the fat render slowly\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eDon't over-handle — it's naturally tender\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep seasoning simple — salt, lemon, olive oil\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eGreat for both beginners and confident cooks\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eServing Ideas\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eSimple pan-seared with greens\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eRice bowls\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ePasta\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLight salads\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLemon + olive oil\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWorks for both quick meals and premium dinners.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy this is a smart buy\u003c\/h4\u003e\n\u003cp\u003eIf you want the most premium, forgiving and flavourful salmon, this is a standout.\u003c\/p\u003e\n\u003cp\u003eIt delivers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003erich, buttery texture\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003econsistent cooking results\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003erestaurant-quality experience\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eentertaining\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003epremium meals\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ecustomers stepping up from sockeye\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eDelivery \u0026amp; Storage\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eFast delivery across Hong Kong\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTemperature-controlled to maintain quality\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eKeep frozen at -18°C\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eThaw in fridge before use\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eConsume within 1–2 days after thawing\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eDo not refreeze once thawed\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eFrequently Asked Questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is King salmon?\u003c\/strong\u003e\u003cbr\u003eKing (Chinook) salmon is the most premium species of wild salmon, known for its high fat content and rich flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from sockeye?\u003c\/strong\u003e\u003cbr\u003eKing salmon is richer, softer and more buttery, while sockeye is leaner and more structured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it easy to cook?\u003c\/strong\u003e\u003cbr\u003eYes — one of the most forgiving fish due to its natural fat content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I eat it raw?\u003c\/strong\u003e\u003cbr\u003eYes — this product is sashimi-grade, meaning it has been handled and frozen to a standard suitable for raw consumption. Thaw in the fridge and consume promptly.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eFinal Word\u003c\/h4\u003e\n\u003cp\u003eThis is premium salmon at its best.\u003c\/p\u003e\n\u003cp\u003eRich, tender and incredibly easy to cook, it delivers a restaurant-quality result with very little effort.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you want to upgrade your salmon — this is the one.\u003c\/strong\u003e\u003c\/p\u003e","brand":"My Meat Man","offers":[{"title":"160g","offer_id":61458685198706,"sku":null,"price":127.84,"currency_code":"HKD","in_stock":false},{"title":"170g","offer_id":61458685231474,"sku":null,"price":135.83,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/canadian-wild-king-salmon-fillet-sashimi-grade.png?v=1778126283"},{"product_id":"norwegian-frozen-salmon-whole-fillet-skin-on","title":"Norwegian Frozen Salmon Whole Fillet Skin On","description":"","brand":"My Meat Man","offers":[{"title":"2200g","offer_id":61461899936114,"sku":null,"price":1009.8,"currency_code":"HKD","in_stock":true},{"title":"2260g","offer_id":61461899968882,"sku":null,"price":1037.34,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/Norwegiansalmon.png?v=1766548774"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/collections\/salmon.webp?v=1778335248","url":"https:\/\/www.mymeatman.com\/collections\/salmon.oembed","provider":"My Meat Man","version":"1.0","type":"link"}