Canadian Wild Sockeye Salmon Fillet Tail Sashimi Grade (Frozen)

Buy better

Same premium sockeye salmon — more value, just in smaller tail portions.

Why this is a smart buy

• Wild-caught Canadian sockeye salmon

• Sashimi-grade quality (suitable for raw consumption)

• Tail portions — same fish, better value

• Lean, clean and naturally rich in flavour

• Frozen at peak freshness to lock in quality

How to Enjoy — Raw (Sashimi Style)

Thaw slowly in the fridge. Use a sharp knife and slice against the grain. Serve with soy, wasabi and lemon.

How to Cook Sockeye Salmon

Sockeye is leaner than farmed salmon, so don't overcook.

Pan-Seared (Best Method): Thaw fully, pat dry, season lightly. Medium-high heat. Cook 3–4 minutes per side.

Oven: 180°C for 8–12 minutes. Slightly translucent centre = ideal.

What you can make

Sashimi, poke bowls, rice bowls, salads, pan-seared dishes.

Delivery & Storage

Fast delivery across Hong Kong. Keep frozen at -18°C. Thaw in fridge before use. Consume within 1–2 days. Do not refreeze.

Final Word

Same sashimi-grade quality, more everyday usability and better value.

If you want sashimi-grade salmon without the premium price — this is it.

Perfect Wine Pairing

The rich, oily flesh of wild sockeye salmon is a classic pairing with a vibrant Tasmanian Pinot Noir — the 2023 Bay of Fires Pinot Noir, available from our sister store My Wine Man — a vibrant Tasmanian Pinot with red cherry, spice, and silky tannins that is the classic pairing for premium wild salmon.