Salmon Belly Trim - Frozen 2 Lb
Salmon Belly Trim - Frozen 2 Lb
USA Product
Farm Raised
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The salmon belly is a favorite among chefs and sushi connoisseurs because it is the fattiest part of the fish, which translates directly to a richer, more buttery, and "melt-in-your-mouth" experience. This high concentration of natural, healthy oils is what gives the belly its incredibly smooth, tender texture and deep, decadent flavor profile. It is the salmon's equivalent of "toro" in the sushi world—a true, sought-after delicacy. Plus, it's packed with beneficial Omega-3 fatty acids, making this indulgent flavor good for your health!
The high-fat content of the salmon belly makes it perfect for deep-frying. Cube the trim, dust with a your desired breading/ flour mixture, and deep-fry to create irresistible, crispy "salmon nuggets." For the ultimate result, try coating them with Intershell's Top Selling & customer favorite Seafood Breading for a golden, crunchy exterior!
For a healthier option, you can skip the breading & air fry it as the high fat content in the salmon belly has enough fat to give it a perfect crispy outside coating on its own.
- Wild or Farmed: Farm Raised
- Availability: Year Round
- Package Size: 2 Lb
- Form: Frozen, belly trim
- Harvest Area: Norway, Canada, or Iceland
- Scientific Name: Salmo salar
Its high-fat content makes the belly trim extremely versatile. It holds up beautifully under high heat and stays moist and tender, but it can easily overcook because of their thinness.
- Grilling/Broiling: This is one of the most popular methods! A quick, high-heat cook crisps the skin beautifully while the fatty meat stays succulent. Try a simple seasoning of salt, pepper, and a spritz of lemon, or marinate it in a teriyaki or soy-ginger glaze.
- Pan-Searing: Pan-sear the strips, skin-side down, for a majority of the cooking time to achieve an incredibly crispy skin and tender flesh. Dip them in a soy-chili sauce for a quick, delicious appetizer or main dish.
- Baking/Roasting: Arrange the pieces on a sheet pan and bake with seasonings or a simple glaze. The fat will render, keeping the pieces moist.
- Deep-Frying: Cube the trim, dust with a light batter or flour mixture, and deep-fry to create irresistible, crispy "salmon nuggets."
- Soups & Stews: The smaller pieces and rich oils are fantastic additions to savory soups like Filipino Sinigang or a simple Japanese-style miso soup, where the fat adds incredible depth of flavor
Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.
If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.
Defrosting Guidelines
- Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
- Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.
- Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.